© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: William Barfieldsr
2 tablespoon lard
4 large eggs
4 corn tortillas
½ cup picante sauce (see recipe below)
Coat the bottom of a large skillet with the lard and heat. Place tortilla in the hot lard for 10 to 20 seconds per side. Remove and place on a paper towel to drain excess oil. Place the tortilla on a plate. Fry the eggs in lard to desired doneness, and place on tortilla. Spoon on picante sauce and enjoy.
Picante Sauce (Medium Hot)
Servings: 2 cups
1 10 ¾ ounce can tomato purée
1 can full of water, 1 ⅓ cups
⅓ cup Spanish onion, chopped
4 fresh habanero peppers, with seeds,chopped
4 fresh jalapeño peppers, with seeds, chopped
2 tablespoon white vinegar
¼ teaspoon salt, rounded
¼ teaspoon dried minced onion
¼ teaspoon dried minced garlic
Combine all ingredients in a saucepan over medium high heat. Bring to a boil, reduce heat, and simmer for 30 minutes or until thick. When cool, bottle in 16 ounce jar and refrigerate overnight.
For the hot version of the salsa, increase the amount of fresh peppers to 8 habaneros and 8 jalapeños.