Torta de Huevo Recipe

"Made for lent, can cook in oil or red chili sauce for a more non fattening way to do it you serve the red sauce over the eggs, start with the sauce its like gravy and needs time to cook they blend one of those big dried red chili pepper for this"

Original is 2 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (731.4 g)
Calories 548.8
Total Fat - 14.2 g
Saturated Fat - 4.7 g
Cholesterol - 211.9 mg
Sodium - 199.8 mg
Total Carbohydrate - 81.1 g
Dietary Fiber - 1.4 g
Sugars - 2.2 g
Protein - 25.9 g
Calcium - 332.4 mg
Iron - 5.6 mg
Vitamin C - 10.2 mg
Thiamin - 0.8 mg

Step by Step Method

Step 1

Beat whites until stiff.

Step 2

In another bowl, beat yolks spices and baking powder. Fold in whites.

Step 3

Heat oil or red chili sauce .

Step 4

Drop by tablespoons into which ever medium you choose, heat until golden, flip over

Step 5

Sauce :

Step 6

Bring chilies and water to boil

Step 7

Drain chilies

Step 8

Blend with tomato juice

Step 9

Heat shortening in a medium saucepan on medium heat. Stir in flour and cook for 1 minute.

Step 10

Step 11

Gradually add the tomato juice mixture and stir, making sure that no lumps form.

Step 12

Add seasonings to sauce and simmer at low heat for 10-15 minutes.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Instead of shortening, use olive oil. The benefit of this substitution is that olive oil is a healthier alternative to shortening, as it is lower in saturated fat and higher in healthy fats.
Instead of all-purpose flour, use cornstarch. The benefit of this substitution is that cornstarch is gluten-free, making the recipe suitable for those with gluten sensitivities.

Variations

Torta de Huevo con Salsa Verde Replace the red chile sauce with a green chile sauce. To make the green chile sauce, blend 8 fresh jalapeños, 4 cups of water, 1 cup of tomatillo sauce, 1 teaspoon of garlic salt, 1 teaspoon of oregano, and 1 teaspoon of cumin. Heat 1 tablespoon of shortening in a medium saucepan on medium heat. Stir in 1 tablespoon of all-purpose flour or cornstarch and cook for 1 minute. Gradually add the tomatillo mixture and stir, making sure that no lumps form. Add seasonings to the sauce and simmer at low heat for 10-15 minutes.

Serve with

Mexican Rice - This classic Mexican side dish is the perfect accompaniment to Torta de Huevo. The fluffy rice is cooked in chicken broth and has a delicious flavor that complements the spiciness of the red chili sauce. It's a great way to add more flavor and texture to the dish.

Chili con Queso: Chili con Queso is a classic Mexican cheese dip that is a perfect accompaniment to the Torta de Huevo. The creamy cheese dip is made with a blend of melted cheese, tomatoes, jalapenos and spices. It adds a delicious layer of flavor to the dish and helps balance out the spiciness of the red chili sauce.

FAQ

Q: What type of oil should I use to fry the eggs?

A: You can use any type of oil you prefer, such as vegetable, canola, or olive oil. Just make sure the oil is hot enough before adding the egg mixture.

Q: How long should I fry the eggs?

A: The cooking time will depend on the size of the eggs and the temperature of the oil. Generally, 3-4 minutes should be enough to fry the eggs. Make sure to flip the eggs halfway through to ensure even cooking.

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Fun facts:

The Torta de Huevo is a traditional Mexican dish that dates back to the pre-Hispanic era. It was a popular dish among the Aztecs and Mayans, who used to make it with wild turkey eggs.

This dish is also popular among celebrities. The famous Mexican actor, Gael García Bernal, is known to be a fan of the Torta de Huevo. He has even been seen making it in his kitchen!