Tortas-for lent
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| ¼ | teaspoon | Salt |
| Oil for frying | ||
| 2 | cups | Red chile sauce |
| 2 | tablespoons | Shortening |
| 2 | tablespoons | Flour |
| ½ | cup | Red chile powder |
| 2 | cups | Cold water |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Garlic salt or garlic powder |
| 1 | dash | Oregano |
Directions
RED CHILE SAUCE
This meatless egg dish is often served during Lent. SEPARATE eggs. BEAT egg whites until stiff; set aside; beat egg yolks and add salt. Add yolks to beaten egg whites and blend. DROP egg mixture by tablespoon into a hot, oiled skillet. TURN when browned and cook opposite side; drain on absorbent towel. PLACE tortas in a serving dish containing red chile sauce.
Basic Red Chile Sauce-MADE FROM RED CHILE POWDER When you don't have chile pods, this is an excellent alternative. HEAT shortening in a stainless steel saucepan over medium heat. STIR in flour to a paste consistency. COOK for one minute. ADD red chile powder and cook for an additional minute. ADD cold water gradually and stir constantly so that lumps do not form. ADD seasonings. SIMMER over low heat for 15 minutes. USE in any recipe calling for red chile sauce. MAKES about 1 quart.
Recipe by: Comida Sabrosa ISBN 0-8236-0664-0 Posted to MC-Recipe Digest by Walt Gray <waltgray@...> on Apr 04, 1998