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Day of the Dead Chile Colorado con Torta (Red Chile with Miniature Omelets)

October 27, 2010

Casa Blanca Pottery with Marigolds
Jemez Springs, New Mexico
October 2010
Karen Rivera

Along with building my ofrenda, or altar in memory of friends who have passed on this year, I serve the same food every year. This is one of my  dishes for my annual Dia de los Muertos Celebration.

If you are lucky enough to be in Albuquerque over the holiday, don’t miss the annual Marigold Parade in the South Valley. There’s music, art, dancing and brightly decorated sugar skulls

Day of the Dead Chile Colorado con Torta (Red Chile with Miniature Omelets)

Yield: 4-6 servings

2 eggs
1 /2 tsp flour
1/2 teaspoon salt
2 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 c. Red Chile Sauce from pods*

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 sauce; simmer for 5-10 minutes.

Red Chile Sauce from pods

1-2 cups water
8-10 red chile pods cleaned and seeds removed(fresh or dried)
1 tsp leaf oregano
3 whole peeled cloves of garlic

1. Place water and chile pods in large saucepan.  Boil on high heat, cook until chile pods are soft.

2. Pour mixture and spices into a blender and process to a smooth consistency. Press through a strainer to remove skin.

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