• 10/2 Soft Taco Day - 1

    From Dave Drum@1:261/38 to All on Sat Oct 2 05:48:16 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tacos de Huevos Revueltos a la Mexicana
    Categories: Latino, Eggs, Breads, Chilies, Fruits
    Yield: 4 Servings

    3 cl Garlic; peeled
    3 Serranos; fresh, stemmed,
    - seeded, chopped fine
    1 md White onion; chopped
    2 tb Olive oil, lard, bacon or
    - chorizo dripping
    1 lb Ripe tomatoes; cored, 1/4"
    - dice
    8 lg Eggs
    Salt
    1/2 c (to 2/3 c) chopped cilantro
    1 lg Ripe avocado; pitted, flesh
    - scooped from the skin, cut
    - into 1/4" pieces (opt)
    12 Warm corn tortillas
    3/4 c Roasted tomatillo salsa;
    - for serving

    With a food processor or blender running, drop in the
    garlic and chilies one piece at a time, letting each
    piece get finely chopped before adding the next. Stop
    the food processor (or blender) and add the onion, then
    pulse until most of the onion pieces are no longer than
    1/4".

    Heat the oil (or its alternative) in a very large (12")
    skillet, preferably nonstick, over medium. Add the onion
    mixture and cook, stirring regularly, until starting to
    brown, about 4 to 5 minutes. Raise the heat to med-high
    and add the tomatoes. Cook, stirring frequently, until
    all of the tomato liquid evaporates & the oil separates
    out again, about 4 minutes.

    While the tomatoes are cooking, crack the eggs into a
    bowl and add 1 teaspoon salt. With a fork, beat the eggs
    just enough to roughly blend the whites and yolks.

    Pour the eggs into the skillet and cook-slowly stirring
    and scraping up the cooked eggs from the bottom of the
    skillet-until the eggs are done as you like. Scoop into
    a serving bowl and sprinkle with the cilantro and
    optional avocado.

    Serve with the warm tortillas and salsa or hot sauce for
    making soft tacos.

    Recipe by Cafe Amiga, Brownsville, TX

    From: http://www.chow.com

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