Torta de Huevo (Egg Fritters) in Red Chile Sauce is a traditional Lenten dish in New Mexico. Omit the shrimp and it becomes a perfect meal for vegetarians!
Ingredients
Torta de Huevo
- 3 eggs separated
- 3 cloves garlic finely minced
- 1 Tbsp. unbleached flour
- ½ tsp. salt
- ½ tsp. baking powder
- ½ pkg. shredded shrimp (optional)
- 2 squirts non-stick cooking spray
Red Chile Sauce
- 1- 14 oz. container water
- 1- 14 oz. container BUENO® Frozen Red Chile
- 2 Tbsp. Tbsp. vegetable oil
- 3 Tbsp. unbleached flour
- ¼ tsp. BUENO® Oregano crushed
- 2 cloves garlic finely minced
- 1 tsp. salt
- 1 tsp. sugar
Servings:
Units:
Instructions
Torta de Huevo
- Beat egg whites until stiff. In a separate bowl, beat egg yolks.
- Combine beaten egg whites, beaten egg yolks, garlic, flour, salt, baking powder and shrimp. Fold together lightly, by hand.
- Lightly coat a non-stick skillet with cooking spray. Heat.
- Drop batter by heaping tablespoonfuls onto heated skillet. Cook both sides over medium heat until golden.
- Drain on paper towels.
- Proceed to Red Chile Sauce.
- Note: You may also fry tortas in vegetable oil.
Red Chile Sauce
- Heat water in saucepan over low to medium heat.
- Add frozen red chile and cook about 10-15 minutes.
- Meanwhile, heat oil over low heat in medium skillet. Add flour. Stir constantly to make a golden brown roux.
- Stir red chile puree into roux.
- Add remaining ingredients. Stir and bring to a slow boil.
- Reduce heat and cover. Simmer for 10-15 minutes. For Torta De Huevo only: drop prepared tortas into sauce and simmer 5 more minutes.
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