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Add a photoServings: 4
Ingredients
- 15 x To 18 Red chile pods
- 3 c. Water
- 2 Tbsp. Flour
- 2 Tbsp. Veg. oil
- 2 cl Garlic, crushed
- Â Â Salt
- 3 x Large eggs
- 1 Tbsp. Cracker crumbs
Directions
- Remove the stems and seeds from the chile pods, wash and dry . Place the chile on a cooking sheet and bake at 350 F till pods are soft. Puree pods and water into a paste in the blender. Mix flour and oil and brown. Add in Chile puree, bring to a boil and simmer to the consistancy of gravy. Add in crushed garlicand salt to taste. Simmer an additional 30 min.
- Seperate Large eggs. Beat egg yolks and add in cracker crumbs. Beat egg whites till stiff, and mix in egg yolks. Drop by tb into warm oil and brown on both sides. Drain on a paper towel, and then add in them to the red chile.
- This dish was popular because the red chile was always available, dry in ristras from the previous year's crop and the chickens were laying Large eggs in plentiful numbers in the spring. Large 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 94 | 69% |
| Total Fat 10.55g | 13% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.18g | |
| Cholesterol 156mg | 52% |
| Sodium 60mg | 3% |
| Potassium 61mg | 2% |
| Total Carbs 5.15g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.31g | 0% |
| Protein 5.3g | 8% |
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