Thanks for the high interest in these classic TexMex
recipes! Its heartwarming.
So this morning I made "Huevos con Chile Verde."
The dish uses the combination technique of partially frying (gives form to the
eggs) and then poaching in a chile broth (renders the eggs moist and exquisitely flavorful).
It's amazing how such a simple,
straightforward combination of ingredients makes for such a complex, bright
dish.
My brother, Jimmy, taught me how to make these eggs. He was very attentive when our mom, Dominga Mora Medrano, cooked them and so learned all the nuances and techniques. I'm so glad he's my brother!!
Recipe (serves 4)
Ingredients
3 Serrano chiles sliced
1/2 tspn salt
1 Tbsp Canola oil
3 eggs
1/2 cup water
Method
1. In a molcajete grind the chile and salt into a paste, then add to the water and mix thoroughly.
2. Beat the eggs slightly in a bowl.
3. In a skillet add the Canola oil and then the eggs. Cook them on very low heat, stirring, until they just begin to set
4. When the eggs are beginning to set, add the chile broth.
5. 5. Bring to a boil and cook until most of the water has evaporated, stirring from time to time. The rule is: SCC (small, creamy curds).
6. Serve immediately.
I most often serve these zesty, delicious breakfast eggs with refried beans and flour tortillas.
