Hot to trot tarts

12 Servings

Ingredients

Quantity Ingredient
2 tablespoons Lard
1 cup Lard (or more; for frying tortilla quarters)
6 Flour tortillas; quartered
¾ pounds Chorizo
6 Eggs
1½ cup Light cream
1½ tablespoon Chopped fresh cilantro
1 teaspoon Ground New Mexico hot red chile
¾ teaspoon Salt
1½ cup Grated Monterey Jack
1 small Red onion; sliced very thin; separated into rings
12 smalls Fresh hot chiles; seeded; cut in 8 strips

Directions

Generously grease 24 muffin cups, using 2 Tbs lard. Then heat 1 cup lard in a large, heavy skillet over medium-high heat and lightly fry tortilla quarters until golden, but still pliable. Quickly drain and place in a 'curl' in each muffin cup. Remove casings from chorizo and cut in ½ inch sliced and fry in another skillet until well browned. Drain well and set aside. In a bowl, whisk eggs until blended; whisk in cream, cilantro, ground chile and salt until well blended. Set aside. Preheat oven to 375.

Evenly divide chorizo among tortilla-lined cups, top evenly with egg mixture, then with cheese & onion rings. Place 4 chile strips on each tart, with tips together in center & strips radiating out to edges. Set tarts on center rack of oven and bake 15-20 minutes or until egg mixture is firm.

Makes 24 tarts.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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