- 6 small corn tortillas
- 6 eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 small chopped onion
- 1 chopped bell pepper
- 1 small chopped tomato
- On a cutting board, cut the 6 small corn tortillas into
bite size pieces.
- In a medium size bowl, beat the eggs, salt, and pepper
until the eggs begin to bubble. Set bowl aside.
- Put a large frying pan on the stove and set temperature
to medium heat.
- Add 1 tablespoon (half) of the vegetable oil to the frying
- After one minute add the chopped onion and bite size
tortilla pieces. Stir until both onions and tortillas are slightly brown.
Then add the rest of the oil, 1 tablespoon. Increase the temperature to medium
- After one minute add the chopped peppers. Stir. After
another minute add the tomatoes. Cook and stir until the vegetables become
soft and the tortillas are crispy.
- Add the eggs and stir until they are fully cooked.
- Serve and enjoy!
- 2 whole avocados
- 2 teaspoons lemon or lime juice
- 1/2 teaspoon salt
- 1 chopped green onion
- 2 tablespoons chopped green chili
- 2 cloves minced garlic
- 1/2 tomato, chopped
- Cut avocados in half. Remove and dispose the center stones.
- Using a spoon, scoop the fleshy green part of the avocados
into a medium size bowl.
- With the back part of a fork, mash the avocados in the
bowl. Then add the lemon juice and salt and stir.
- Add the chopped onion, minced garlic, and chopped chilies
and mix together.
- Next stir in the chopped tomato pieces.
- Transfer your avocado dip to another bowl and serve.
You can eat your delicious dip with tostados or tortilla chips.
- 1/2 cup sugar
- 1/4 cup cocoa
- 1/4 teaspoon salt
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1 cup cold water
- 4 cups milk
- 2 teaspoons vanilla extract
- In a large saucepan, combine the sugar, cocoa, salt,
flour, cinnamon, and water. Set temperature to low heat and stir until the
- Then increase temperature to medium high. Stir until
- Continue stirring and boil for 3 to 5 minutes.
- Add milk and stir until milk is hot, but not boiling.
Remove the saucepan from the heat. Be careful that the milk does not boil
and scald. Scalded milk has a very unpleasant taste.
- Stir in the vanilla extract. You now can serve Mexican
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