Huevos revueltos a la mexicana (mexican scram
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Huevos revueltos a la mexicana (mexican scram
  Mexican    Eggs  
Last updated 6/12/2012 12:57:24 AM. Recipe ID 19928. Report a problem with this recipe.
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      Title: Huevos revueltos a la mexicana (mexican scram
 Categories: Eggs, Mexican
      Yield: 4 Servings
 
      6    Extra-large eggs
           Sea salt to taste
      4 tb Melted lard or safflower oil
      1 c  Finely chopped, unpeeled
           -tomatoes
      3 tb Finely chopped white onion
      4    Chiles serranos, finely
           -chopped
 
  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 




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Recipe ID 19928 (Apr 03, 2005)

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