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.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Servings: 4 servings
Chilaquiles (Prodigy) Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
We are able to read the history of `recipes` far back into the far past, certainly as far back into history as the early Egyptians, and possibly even further. Interesting though that maybe, sadly, these ancient records were just simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the romans 25BC a man called Apicius compiled a few documents describing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. This early Roman chef tells us how the Roman chefs were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens for example thyme, mint and dill. Later on, in the 15th century, the Crusaders brought back many foods and spices from Arab cuisine, including basil and coriander. The introduction of these new foods and spices created an explosion in manuscripts on food, the majority of which are now in academic collections. Over the succeeding few centuries, the wealthy families of the West competed with each other to serve the most extravagent banquests, and because of this the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and recording recipes of the day. The TV revolution brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Chilaquiles (Prodigy) recipe.
