Torta de huevo
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Torta de huevo
  Southwest    Chiles  
Last updated 6/12/2012 1:27:04 AM. Recipe ID 61804. Report a problem with this recipe.
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      Title: Torta de huevo
 Categories: Southwest, Chile
      Yield: 4 Servings
 
     15    To 18 Red chile pods
      3 c  Water
      2 tb Flour
      2 tb Cooking oil
      2 cl Garlic, crushed
           Salt
      3    Eggs
      1 tb Cracker crumbs
 
  Remove the stems and seeds from the chile pods, wash and dry . Place
  the chile on a cooking sheet and bake at 350 F until pods are soft.
  Puree pods and water into a paste in the blender. Mix flour and oil
  and brown. Add Chile puree, bring to a boil and simmer to the
  consistancy of gravy. Add crushed garlicand salt to taste. Simmer an
  additional 30 minutes. 	Seperate eggs.  Beat egg yolks and add
  cracker crumbs. Beat egg whites until stiff, and fold in egg yolks.
  Drop by tb into hot oil and brown on both sides. Drain on a paper
  towel, and then add them to the red chile.
  
  	This dish was popular because the red chile was always available,
  dried in ristras from the previous year's crop and the chickens were
  laying eggs in plentiful numbers in the spring. Eggs were used in
  place of meat during Lent because on certain days the church
  prohibited eating meat.
  
  	Torta De Huevo is excellent served with beans and tortillas. WALT New
  Mexico Magazine April-93 (Yes, New Mexico is a state in the USA)
 




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Recipe ID 61804 (Apr 03, 2005)

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