Ingredients
6 eggs
4 corn tortillas
2 avocados
2 tomatoes
4 tbsp lime juice
4 tsp olive oil
1 salt and pepper to taste
2 tbsp butter or margarine
2 onions, finely diced
1 cup cooked beef, chicken or pork (dice, d or shredded)
1 tsp chili powder
1/2 tsp ground cumin
1 cilantro
Directions
BREAK THE EGGS in a mixing bowl and beat them lightly. Cut the
tortillas into eighths and add to the eggs. Let sit 15 minutes. Cut
the avocados in half from tip to stem, and remove the pit. Using a
paring knife, slice the flesh in each half from tip to stem in
1/2-inch slices without cutting through skin. Using a large spoon,
scoop the flesh out of the skin in 1 piece. Lay cut side down on each
plate and fan out the slices. Cut the tomatoes into slices and lay
slices next to the avocado. Drizzle with lime juice and oil, and
sprinkle with salt and pepper. Heat the butter in a large skillet
over medium heat and add the onion, chili powder and cumin. Cook,
stirring occasionally, 5 minutes. Add meat; cook just until warmed.
Add the beaten eggs and tortillas and cook, stirring, until eggs are
cooked to desired doneness. Arrange a mound of eggs on each plate
next to the avocado and tomato. Garnish with some cilantro. Serve
immediately.
Servings: 4 servings
Chilaquiles Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
We can track the history of written recipes way back into history, in fact as far back into history as pharonic Egypt, and maybe further still. In practice though, mostly, these early recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to experts in ancient history are a few clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of Roman times made use of many different spices, including some familiar names for example thyme, fennel and dill. Later on, there were some books which were published in the 14th Century - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian food that is served today, but instead recipes for the types of food on the menues of the upper classes of the time. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and spices from the holy land, including coriander, parsley, and rosemary. The introduction of these new tastes caused an increase in recipe manuscripts, the majority of which are kept safe in private libraries. By the advent of the twentieth century, cookery publications are greatly in demand as a result of better eduction, people having more leisure time and a general increase in wealth. The introduction of the TV brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chilaquiles recipe.
