2 tb Lard
1 c Lard (or more; for frying
-tortilla quarters)
6 Flour tortillas; quartered
3/4 lb Chorizo
6 Eggs
1 1/2 c Light cream
1 1/2 tb Chopped fresh cilantro
1 ts Ground New Mexico hot red
-chile
3/4 ts Salt
1 1/2 c Grated Monterey Jack
1 sm Red onion; sliced very
-thin; separated into rings
12 sm Fresh hot chiles;
-seeded; cut in 8 strips
Generously grease 24 muffin cups, using 2 Tbs lard. Then heat 1 cup lard
in a large, heavy skillet over medium-high heat and lightly fry tortilla
quarters until golden, but still pliable. Quickly drain and place in a
‘curl’ in each muffin cup. Remove casings from chorizo and cut in 1/2 inch
sliced and fry in another skillet until well browned. Drain well and set
aside. In a bowl, whisk eggs until blended; whisk in cream, cilantro,
ground chile and salt until well blended. Set aside. Preheat oven to 375.
Evenly divide chorizo among tortilla-lined cups, top evenly with egg
mixture, then with cheese & onion rings. Place 4 chile strips on each tart,
with tips together in center & strips radiating out to edges. Set tarts on
center rack of oven and bake 15-20 minutes or until egg mixture is firm.
Makes 24 tarts.
From the Hotter Than Hell!, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings