|BILLY THE KID COOKBOOK|
Author: Lynn Nusom
Pub Date: 1/1/1999
Size: 5 1/2" X 8 1/2"
Click to enlarge
|ABOUT THE BOOK|
|From the Publisher|
Southwestern recipes with a flair for the dramatic! More than 100 tempting recipes combined with history, legends and folklore from Billy the Kid country. By Lynn Nusom.
Huevos Rancheros (Ranch Style Eggs)
|When Billy the Kid was growing up in Silver City there weren't any cornflakes or Fruit LoopsÂ® to start off the morning. The family undoubtedly raised chickens, so they had plenty of eggs and although meat and eggs served with biscuits was standard breakfast fare it is likely that after they moved west Billy's mother also quickly learned to prepare some tasty egg dishes from her neighbors of Mexican descent.
8 corn tortillas
4 tablespoons grated longhorn or colby cheese
1 large red, ripe tomato, finely chopped
Heat the oil in a frying pan, and dip the tortillas, one at a time, with tongs, in the hot oil until they are limp. Quickly drain on paper towels. Place two tortillas on each plate. Fry the eggs sunny side up (or to your taste) and place them on top of the tortillas. Top with the Red Chile & Chorizo Sauce. Sprinkle with cheese and place under the broiler until the cheese melts. Garnish with lettuce and tomato and serve with refried beans on the side.
Red Chile & Chorizo Sauce:
2 tablespoons butter
2 tablespoons chopped white onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 tablespoon powdered red chile
1/2 cup water
1 cup tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh cilantro
1/2 pound chorizo or pork sausage, fried and crumbled
Melt butter in a frying pan, and cook the onions until they are translucent. Add the balance of ingredients. Stir and simmer for 10 to 15 minutes or until nicely blended.
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