Re: [CH] New Year's Recipe...
Rich McCormack (macknet@cts.com)
Thu, 01 Jan 1998 01:56:41 -0800
> Date: Wed, 31 Dec 1997 08:57:59 -0500
> From: michellem@iworksys.com (Michelle Munistari)
> Subject: [CH] New Year's Recipe...
>
> Happy New Year, fellow CH's!!! i have a quick question and any input
> would be greatly appreciated, as usual. does anyone know of any
> traditional spicy dishes that are prepared for the incoming of a new
> year? there is always the boring lentil soup that i can throw a chopped
> up habanero in but, i'd like to go a different route this year.
Well, other than a spoonful or two of black-eyed peas liberally doused
with Rich's Holy Habanero Hot Sauce...just in case there is some
substance to the superstition that partaking of such fare will bring
prosperity and good luck in the New Year...
Huevos de Muerte is a traditional offering on New Year's Day at our
house. I posted the recipe to the CH mailing list a couple of years
ago and it's in the recipe archive somewhere, but I'll post it again
anyway. Here it is again...a blast from the past.
Note: The part of the original message in which I carried on about my
looking forward to the San Diego Chargers winning Super Bowl XXIX has
been respectfully sniped.
From: Rich McCormack <macknet@cts.com>
To: CHILE-HEADS List <chile-heads@chile.ucdmc.ucdavis.edu>
Subject: Recipe: Huevos de Muerte
I found the recipe in a newspaper (the Orange County Register) about 15
to 20 years ago. I've altered it a bit over the years, but it's still
pretty close to the original...so, with apologies to the original
author...
Huevos de Muerte (rough translation: Quiche of Death)
1/2 pound hot country style sausage
1/2 pound Mexican style pork chorizo
1 large onion, chopped
1/2 cup red bell pepper, chopped
10 canned jalapeno chiles, chopped
1 cup grated cheddar cheese
1 cup grated jack cheese
4 eggs
1 cup milk
1 cup cilantro, washed and chopped
flour tortillas
1 10 inch pie pan.
Fry sausage and chorizo together. Add onion and bell pepper and fry
to wilt. Drain, but save, rendered fat. Beat eggs and milk together.
Stir jalapenos and cilantro into egg/milk mixture. Using a basting
brush, paint both sides of 3 to 4 flour tortillas with rendered fat
and cover the bottom and sides of the pie pan, tearing the tortillas
and overlapping as necessary to fill the gaps. Repeat, with another
layer of tortillas painted with rendered fat as before. Spread
sausage/chorizo/onion/bell pepper mixture over tortillas. Spread the
cheddar and jack cheeses over sausage. Pour the egg/milk/chile/cilantro
mixture over the cheese. Bake in 375 degree oven until pie is set.
Serve with salsa fresca and sliced canned jalapenos.
Makes one 10 inch pie.
Note: I think the original recipe called for 15 jalapenos, but when
no one else would eat it I cut the recipe back to 10 chiles so others
could add more heat if they desired to accommodate their own taste and
tolerance for chile heat.
Note, December 31, 1997: I drove down to the local supermarket to buy
some red bell pepper and at $3.99 per pound, I declined. This year I'm
using chopped, ripe red jalapeno chiles I froze a couple of months ago
in place of the red bell. Can't do any harm, right?
Hope everyone has a happy and prosperous New Year...
Rich McCormack (Poway, CA) macknet@cts.com
Who is Rich McCormack? Find out at:
http://www.free.cts.com/crash/m/macknet/