Scrambled Eggs Mexican-Style (Huevos Revueltos a la Mexicana)
Speed Cooking With an International Flair
Howard Helmer, the Guinness record-holder for fastest omelet maker, offers two secrets to speed cooking:
1. Know a few, simple recipes which you can vary to make new dishes time and again, and
2. Use convenience foods, ready-cut or ready-cooked foods from the supermarket salad bar or deli, or the leftovers in your fridge or on your shelves to flavor those dishes.
For example, consider scrambled eggs. They're exceedingly easy and fast to fix and they're popular everywhere. Cooks the world over have created a host of different dishes from the simple base of beaten eggs. East Indians lace scrambled eggs with chopped tomato and onions, hot chilies, ginger and cumin and serve them with a flat bread called chapatis. Cooks in China and other Asian countries cook beaten eggs with rice, chopped seasonal vegetables, sometimes meat, poultry or seafood, and often garlic and soy sauce, to make an endless variety of fried rice dishes.
Mexican scrambled eggs are flavored to suit local tastes. All variations start with a mixture of fresh tomato and chilies, but for convenience you can substitute bottled salsa. For a typical breakfast and supper dish and the most popular filling for burritos in northern Mexico, cook the salsa with shredded beef jerky before adding the eggs. To serve Mexican farmhouse-style eggs, spoon salsa-nipped scrambled eggs on fried tortillas and top with cream cheese, chopped onion and sour cream.
For an authentic Mexican dish, you can also scramble your eggs with skinned, crumbled, cooked cho-rizo sausage or cook them with crisp-fried strips of stale tortillas and top them with salsa, chopped onion and crumbled cheese. If you don't have queso fresco or cotija on hand, use feta cheese. For a bigger taste adventure, add bottled nopales or nopalitos - cactus paddles - to your eggs.
When you crave a new taste, the choice is yours. From the humble beginnings of speedy scrambled eggs, you can experience a world of flavors. Just check what's on hand to see what you might create. Whatever you add to your eggs, the eggs themselves will provide the highest quality protein of any food, naturally.
Scrambled Eggs Mexican-Style Recipe (Huevos Revueltos a la Mexicana)
Makes 3 to 6 servings
1 tablespoon butter, cooking oil or bacon drippings
1/4 cup chopped onion
1 to 2 small serrano chiles or other chile picante, seeds and veins removed, minced (about 1-2 teaspoons)
1 clove garlic, minced, optional (about 1 teaspoon)
1 medium tomato, peeled (if desired), seeded and chopped (about 4.5 oz., 3/4 cup)
1/4 teaspoon salt
Warmed corn tortillas
In 10-inch nonstick omelet pan or skillet over medium heat, heat butter until just hot enough to sizzle a drop of water.
Add onion, chilies and garlic.
Cook, stirring frequently, 2 minutes, but do not brown vegetables.
Cook, stirring occasionally, until vegetables are just tender, about 2 to 3 minutes.
In medium bowl, beat together eggs and salt.
Pour over vegetable mixture.
As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds.
Continue cooking until eggs are thickened and no visible liquid egg remains.
Do not stir constantly.
Serve with tortillas.
Article: Copyright © Tribune Media Services, Inc.
Recipes: "Scrambled Eggs Mexican-Style (Huevos Revueltos a la Mexicana) "
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