Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs)

Yields:	4 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	30 minutes

Ingredients

6	extra large	eggs
1	x	sea salt	to taste
4	tablespoons	lard	melted; or safflower oil
1	cup	tomatoes	chopped, unpeeled
3	tablespoons	white onion	chopped
4	each	serrano chiles	chopped

Directions

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.

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Member Review

Chocolate Tea Bread

This is a moist easy bread.There are not many recipes for Choc.Bread(I dont know why) but once you have this one you wont need another.Rises nicely of course the buttermilk is the trick,dont subsitute!Also this is not too sweet which should please some.

Reviewed by Somosola

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