15 To 18 Red chile pods
3 c Water
2 tb Flour
2 tb Cooking oil
2 cl Garlic, crushed
Salt
3 Eggs
1 tb Cracker crumbs
Remove the stems and seeds from the chile pods, wash and dry . Place the
chile on a cooking sheet and bake at 350 F until pods are soft. Puree pods
and water into a paste in the blender. Mix flour and oil and brown. Add
Chile puree, bring to a boil and simmer to the consistancy of gravy. Add
crushed garlicand salt to taste. Simmer an additional 30 minutes.
Seperate eggs. Beat egg yolks and add cracker crumbs. Beat egg whites
until stiff, and fold in egg yolks. Drop by tb into hot oil and brown on
both sides. Drain on a paper towel, and then add them to the red chile.
This dish was popular because the red chile was always available, dried in
ristras from the previous year’s crop and the chickens were laying eggs in
plentiful numbers in the spring. Eggs were used in place of meat during
Lent because on certain days the church prohibited eating meat.
Torta De Huevo is excellent served with beans and tortillas. WALT New
Mexico Magazine April-93 (Yes, New Mexico is a state in the USA)
Yields
4 Servings