A Gringo Guide to a Mexican Kitchen – Breakfast

12 Dec

Mexican Kitchen med

Excerpts from my, “Gringo Guide to a Mexican kitchen:
Copyright William J. conaway, 2006

Huevos Norteños
(Northern Eggs)

4 eggs, beaten
4 tortillas
10 tomatillos
1 clove garlic
1 thick slice onion
1 sprig coriander
2 serrano chilies, chopped
salt to taste

Blend tomatillos, garlic, and coriander. Fry in sufficient oil adding the onion and chopped serrano chilies.

Cut the tortillas with scissors into small squares and fry in another frying pan. Drain off excess oil and add the beaten eggs.

Once the tortillas and eggs have set, add the sauce, cover and simmer over low heat for a few minutes.

Serve with hot tortillas or bolillos and refried beans garnished with a sprinkling of white cheese.
All of my books are available in the San Miguel de Allende Library Gift Shop, the Casa de Papel Card Shop, Garrison & Garrison bookstore, La Deriva bookstore, and for downloads Amazon.com and Barnes and Noble.com. Follow the author on Twitter @williamjconaway, and Facebook/williamjconaway. Join and comment with him online at: http://www.williamjconaway.com

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