Huevos Revueltos A La Mexicana (Mexican Scram Recipe




Huevos Revueltos A La Mexicana (Mexican Scram Ingredients

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

 

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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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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.

Rev. 2:7



Huevos Revueltos A La Mexicana (Mexican Scram

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Huevos Revueltos A La Mexicana (Mexican Scram Directions

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

 

 

 

 

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