6 extra-large eggs
1 sea salt to taste
4 tbsp melted lard or safflower oil
1 cup finely chopped, unpeeled tomatoes
3 tbsp finely chopped white onion
4 chiles serranos, finely chopped
A Recipe for
Huevos Revueltos A La Mexicana (Mexican Scram
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
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This Recipe for Huevos Revueltos A La Mexicana (Mexican Scram is one of thousands in the Recipes-to-go Ethnic Cookbook.
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
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Health food makes me sick. |
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This is a recipe for Huevos Revueltos A La Mexicana (Mexican Scram from the recipe cookbook of Recipes-to-go (Ethnic)
Look, there's no metaphysics on earth like chocolates. |
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I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
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| Rev. 2:7 |
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Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs)
SERVES 4
This is the simplest and most popular way of cooking eggs in the
Mexican manner.
Break the eggs into a bowl and just mix (do not beat) with the salt.
Heat the lard in a large frying pan. Add the tomatoes, onions, and
fresh chiles, stir well, and fry over medium heat, stirring from time
to time, for about 3 to 4 minutes or until most of the juice has been
absorbed. Stir in the eggs and continue stirring and turning them
over until the eggs are set ~ about 4 minutes. Serve immediately with
corn tortillas.
Recipe from "The Art of Mexican Cooking" by Diana Kennedy
Serves: 4
Huevos Revueltos A La Mexicana (Mexican Scram Recipe brought to you by Recipes To-Go