MobiRecipe

How To make Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs)

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6 Extra-large eggs
Sea salt to taste 4 tb Melted lard or safflower oil
1 c Finely chopped, unpeeled
-tomatoes 3 tb Finely chopped white onion
4 Chiles serranos, finely
-chopped Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs) SERVES 4 This is the simplest and most popular way of cooking eggs in the Mexican manner. Break the eggs into a bowl and just mix (do not beat) with the salt. Heat the lard in a large frying pan. Add the tomatoes, onions, and fresh chiles, stir well, and fry over medium heat, stirring from time to time, for about 3 to 4 minutes or until most of the juice has been absorbed. Stir in the
eggs and continue stirring and turning them over until the eggs are set - about 4 minutes. Serve immediately with corn tortillas. Recipe from "The Art of Mexican Cooking" by Diana Kennedy

How To make Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs)'s Videos

Huevo a la mexicana #shorts

Huevo a La Mexicana/Mexican Style Eggs

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Ingredients:
- 8 eggs
- 3 tbs Vegetable Oil or Olive Oil
- 1/2 tsp of Salt
- 1/2 tsp Black Pepper
- 2 Roma Tomatoes
- 1 Jalapeño Pepper
- 1/2 an Onion

*Feel free to modify ingredients to your liking*
Thank you all so much for watching! Let me know in the comments below what you'd like to see next.

Huevos A La Mexicana /Mexican style Scrambled Eggs.

Breakfast Mexican style eggs / Huevos al la Mexicana

Using what I have in my fridge for breakfast ????

HUEVOS A LA MEXICANA | Mexican Scrambled Egg Breakfast ❤

RACHEL COOKS WITH LOVE VIDEOS

HUEVOS A LA MEXICANA is a delicious Mexican breakfast recipe that is nutritious and very easy to make. Because this dish is prepared with tomatoes, onions and green chilis that mirror the colors in the Mexican flag, it was given the name Huevos a la MEXICANA. This dish reminds me so much of my childhood, my mom made it often and she served it with delicious refried beans and the best salsa made in her molcajete and her famous flour tortillas. I have continued the tradition by preparing it for my family ad well when serving it to people who don't like hot chilis in their food you can totally remove the seeds to make it a delicious mild breakfast and before serving it you can fold in some chopped cilantro which is optional too. This dish is easy and hearty and is sure to please.

•INGREDIENTS-------------------
2 TBSP VEGETABLE OIL
MINCED SERRANO PEPPERS (seeds optional)
1/2 MEDIUM DICED ONION
6 XTRA LARGE EGGS (well beaten)
2 LARGE ROMA TOMATOES (Diced)
SALT (to your liking)
CHOPPED CILANTRO (optional)

•REFRIED BEANS-----------------
2 TBSP BACON GREASE (or vegetable oil)
1/4 C. DICED ONIONS
1 LARGE GARLIC CLOVE (minced)
BEANS (I used about 4 Cups)
SMALL PIECE HAM HOCK

•TO EAT WITH----------------------
HOMEADE FLOUR TORTILLAS

#huevosalamexicana
#eggs
#eggbreakfast

DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.

Mexican Scrambled Eggs | VIDEO | Simple Truth

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