Tuesday, July 3, 2012

Purslane and Egg Tacos


Purslane & Egg Tacos – Tacos de Verdolagas y Huevos
Serves 2 to 4
The reciepe serves two people abundantly; four people if you are also serving other side dishes like potatoes and beans. For added measure for four, add a few more eggs and purslane.
Ingredients:
3 eggs, beaten
2 tablespoons oil – canola or olive oil
1/2 onion
2 cups purslane, large stems removed, 1 ½ inch pieces
1/2 large fresh tomato, diced
1 chile – jalapeno, serrano or roasted green chile, diced
1 – 2 cloves garlic, minced
Salt
Pepper
Fresh corn tortillas
Queso Fresco
Salsa
Method:
  1. Beat eggs with whisk or fork. Season with salt and pepper. Set aside.
  2. Heat large skillet on medium-high heat, add oil. Sauté onion for 1 to 2 minutes until it starts to become translucent. Add purslane; stir to cook for another 2 minutes. Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato. Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs. Scramble the eggs for another few minutes and mix the eggs and purslane together. Season with salt and pepper.
  3. Serve warm with corn tortillas and topped with queso fresco and salsa (preferably green).

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