  4 servings Eggs have always been treated with reverence in Mexico. It was thought that, when fed to babies, they would endow understanding. After a conquest, they were a sign of plenty. In religious observance, pilgrims offered them as gifts to the Virgin Mary. In everyday meals, the Mexican preference for spicy seasonings is satisfied in Huevos Rancheros. 8 corn tortillas ½ C. oil 1 (7½ to 8 oz.) can taco sauce 1 ripe avocado, optional ¼ C. butter, divided 8 eggs ½ C. shredded Cheddar cheese In large fry pan cook tortillas, one at a time, in oil over medium heat until hot but still soft, 1 to 2 minutes. Drain on absorbent paper and place on aluminum foil. When all tortillas are cooked, seal foil and keep tortillas warm in preheated 300° F. oven. In small saucepan over low heat bring taco sauce to serving temperature. Keep warm. Halve, pit and peel avocado. Cut into 16 slices. Heat 2 tablespoons butter in 10-inch fry pan until hot enough to sizzle a drop of water. Break and slip four of the eggs, one at a time, into fry pan. Reduce heat immediately. Cook slowly to desired doneness, spooning butter over eggs to baste or turning eggs to cook both sides. Repeat with remaining butter and eggs. Season with salt and pepper. On each tortilla, place 1 fried egg, 1 tablespoon taco sauce, 1 tablespoon cheese and 2 avocado slices, if desired. Serve hot. {uncaptioned} EGG TORTILLA1 serving Most Texans agree that any food rolled up in a tortilla is tasty, especially when it is garnished with a hot relish or picante sauce. 2 eggs 1 T. butter ¼ tsp. salt 2 T. milk or water 2 corn or flour tortillas 2 T. sour cream 1 tsp. picante sauce 1 tsp. chopped onion or green pepper Steam tortillas and lightly butter them. Beat eggs, salt and liquid uniformly. Scramble eggs and fill each tortilla. Garnish with sour cream, chopped onion, or pepper and picante sauce. ONE-PAN FLAN6 to 8 servings This Mexican dessert has its own caramel sauce which sets with the custard. It is served sliced. ¾ C. sugar ¾ C. water 1 (14 oz.) can sweetened condensed milk 1 C. warm milk 5 egg yolks 3 whole eggs 1 tsp. vanilla Cinnamon Combine sugar and water in top of 1½-quart double boiler. Boil over high direct heat stirring frequently until mixture is a rich caramel brown. Remove from heat and swirl pan until syrup covers bottom and sides of pan to within about 1 inch of top. Allow to cool slightly. Combine condensed milk and warm milk until well blended. Beat yolks and eggs together with vanilla. Add to milk. Place in caramel-lined pan. Cover tightly and cook over slow boiling water for 35 to 45 minutes or until knife inserted comes out clean. Take pan out of water and cool about 1 hour. Turn flan onto a serving platter. Refrigerate until ready to serve. Sprinkle with cinnamon. Place the unused egg whites in an ice tray. Freeze and place egg cubes in a plastic freezer container for use later. EGGS GUACAMOLE8 servings For a colorful salad, this guacamole is served in a tomato with sliced egg for garnish. 4 peeled, mashed ripe avocados 2 finely chopped tomatoes (or the scooped-out portions of the tomatoes to be used as cups) 2 mashed, hard-cooked eggs Juice 1 lemon ? tsp. garlic Salt and pepper to taste 8 small tomatoes, or 4 large, halved Sliced hard-cooked eggs for garnish Parsley Combine first seven ingredients and blend well. If using small tomatoes, cut off the top ?, and scoop out the inside core carefully. Cut large tomatoes in half and remove inner sections carefully. Fill tomato “cups” with guacamole and top with a slice of hard-cooked egg and a sprig of parsley. RELLENOS WITH BEEF8 servings 1 lb. ground beef 1 carrot, finely chopped 1 tomato, peeled and diced 1 potato, peeled and finely diced 8 seeded sweet green peppers 1 onion, diced 6 eggs, separated ¾ C. flour ½ C. oil Brown beef in a large skillet without oil. Add carrot, tomato, potato and onion. Cook about 10 minutes over medium heat, stirring often. Cut tops off the peppers, remove seeds and blanch in hot water. Fill peppers with meat mixture. Beat egg whites until stiff. Add a large pinch of flour and stir well. Beat in yolks. Roll filled peppers in egg mixture, covering thoroughly. Sprinkle with flour. Reserve leftover egg and flour mixture. Heat oil in a large skillet. Add coated peppers and fry on all sides, basting with oil as they cook. Remove to large pot and pour sauce (below) over the peppers. Cook over medium heat until peppers are soft. Sauce¾ C. chopped onion 1 T. oil 1½ C. chopped tomatoes 2 C. water 1 T. chili powder Saute onion in oil in a medium saucepan. Add tomatoes, water, and chili powder and simmer uncovered 15 to 20 minutes. Add any remaining egg and flour from the coating mixture. Cook, stirring constantly 3 to 5 minutes until thick. SOPAPILLAS20 to 30 puffs These wonderful Mexican puffs have become very popular in Texas, and may be used as a bread or as a dessert served with honey. 4 C. flour 1 tsp. baking powder ½ tsp. salt 2 eggs 1 C. milk 2 T. melted lard or shortening, cooled slightly Oil for deep frying Sift flour, baking powder and salt together. Beat eggs until light and add milk and lard. Combine the two mixtures, using only as much of the flour as the liquid will absorb. Roll the dough out as thin as possible. Cut into 3x4-inch rectangles. Deep fry in hot fat or oil until light brown. SELECT TEXAS EGGS BY QUALITYTexas eggs which are sold in most retail outlets are either Grade AA or Grade A. Both are ideal for any use, but are especially desirable for poaching, frying, and cooking in the shell. A Grade AA egg covers a small area; the white is thick and stands high; the yolk is firm and high. A Grade A egg covers a moderate area; the white is reasonably thick and stands fairly high; the yolk is firm and high. The Texas Department of Agriculture maintains inspection services for the Texas egg industry to make certain that quality and size statements on the cartons are accurate. When you buy Texas eggs, you can depend on getting the most for your money. |
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