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Huevos Mexicanos
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    Huevos Mexicanos

  • 2 Tbsp. chopped onion
  • 2 cloves garlic
  • 1/2 tsp. ground cumin
  • 4 whole cloves
  • 1/4 tsp. dried oregano
  • 4 Tbsp. water
  • 1/2 cup oil, divided
  • 1 1/2 cups chopped tomatoes (can use fresh, frozen or canned, drained well)
  • 1/2 cup tomato sauce
  • 1/4 cup chopped green chiles (add some jalapenos for more heat if desired)
  • 1 tsp. salt
  • 4 corn tortillas
  • 2 eggs (scrambled or fried)
  • 4 Tbsp. refried beans
  • 4 Tbsp. diced ham
  • Grated cheddar or Jack cheese
  • In a blender, puree the first 6 ingredients. Strain. Heat 2 Tbsp. oil in a small saucepan, add the puree and stir for one minute. Add tomato, chiles, tomato sauce and salt and cook for 5 minutes. Heat the remaining oil in a small skillet. Fry each tortilla for 30 seconds, turning if necessary. Pour off most the oil, add eggs and fry or scramble until set.

    Place a tortilla on a plate. Spread with half the beans and place eggs on top. Cover with the other tortilla, spoon the tomato salsa on top and garnish with ham and cheese.
    Repeat to make 2 servings.
    (Note: Recipe can be doubled to serve 4.) Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date:   Mon, 10 Jan 2000

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