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
Written cooking instructions as an idea can be traced back into the far past, in fact as far as early Egypt, and maybe further still. Interesting though that is, sadly, these early recipes were just basic pictorial recipes for meal preparation.
Progressing into Roman times around 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, entrees and afters, a style of dining still practiced today. He also tells us how the cooks of Roman times made use of a good variety of aromatic flavors, including some that we all recognise such as bay, mint and asafoetida. For the centuries that followed, the rich and powerful families of Europe tried to serve up the most extravagent meals, and consequentially chefs and their recipes were at a premium. Notwithstanding that, it was during the 1800s that formal cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down popular recipes of the day. The introduction of the TV brings us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Chilaquiles recipe.
