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Torta in Red Chile Sauce

April 1, 2010

Santa Fe Flower Market ~ Karen Rivera

These are a specialty that shows up only during Lent. That’s the only time you’ll see them served in restaurants but in my house, they show up frequently.

This is the version I had for Thanksgiving.

Yield: 4-6 servings
Frying time: Approximately 5 minutes

2 eggs
1 /2 tsp flour
pinch salt
1 ½ cup Chile Sauce
Shortening for frying
1. Separate eggs and beat egg whites until stiff, add in egg yolks, flour and salt, beat together.

2. Heat 1-inch of shortening in a heavy pan on medium-high heat. Drop mixture by tablespoonful into hot shortening. Fry until golden brown on both sides. Drain on absorbent towels and add to chile sauce.

Chile Sauce
2 Tbls oil
1 Tbl flour

In saucepan put oil and flour.  Mix together over medium heat, add red chile sauce and water to thicken. Put torta in chile simmer for 5-10 minutes.

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