Egg Purslane Tacos or Tacos de Verdolagas y Huevos
This is a great Mexican recipe which showcases yet another way to use this ground covering plant that many folks just pull out of their garden. It's a wonderful summer dish, especially if you don't want to spend much time in the kitchen but still want a nutritious meal.
Ingredients:
4 ½ tablespoons olive oil 1 ¾ cup finely chopped onion 1 ¾ cup chopped Verdolagas (Purslane) 3 ½ diced tomatoes 8 eggs, beaten with a fork Salt and pepper Salsa Corn tortillas Shredded cheese Directions: Heat olive oil in a skillet on medium high heat. Cook the onions until translucent. Add Purslane and cook until it begins to wilt. Season with salt and pepper. Stir in the eggs and keep scrambling to prevent burning. Heat the tortillas. Here's a way to heat 14 tortillas at once: Line the steaming basket with a clean heavy kitchen towel. Stack 14 tortillas in the basket. Fold the edges of the towel over the tortillas to cover them, set the lid in place, bring the water to a boil and let boil only for 1 minute, then turn off the steamer and let stand, covered, for 15 minutes or until all dishes are ready to be served. When ready to serve: Place an equal amount of egg mixture on each tortilla, top with a dollop of salsa, diced tomato and a bit of shredded cheese in any order you like. Then fold the tortilla over, taco-like. |
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