Free Recipe Hot To Trot Tarts
Recipe Type: A Recipes
Recipe Preparation: bake
Cooking Ingredients for Hot To Trot Tarts Recipe
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
Hot To Trot Tarts Preparation
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).
Cooking Temperature:
Recipe Serves: 12
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