Torta de Huevo

 

Torta de Huevo

Ingredients:

2 cups canola oil

4 eggs, whites and yolk separated

3 tablespoons oat flour

1-tablespoon flour

1-teaspoon salt

¼-teaspoon pepper

Red chile sauce (recipe below)

 

Red Chile Sauce

2 Tablespoons flour

2 Tablespoons canola oil or vegetable oil

3-4 Tablespoons red Chile powder

1 ½ cups water

¼-teaspoon garlic powder or 1 clove fresh, diced finely

¼-teaspoon salt

1/8 or pinch of dried oregano

 

Heat oil in medium size saucepan on medium to low heat.  After about a minute, add flour and stir constantly so it does not burn.  Cook for approximately one minute and then add red chile powder, continue stirring constantly.  The consistency will be crumbly.  After another minute, begin to whisk in cold water slowly.  Once the sauce begins to boil, add garlic, oregano and salt.  Continue cooking for 20 minutes on low heat. 

 

Directions:

Heat canola oil on medium heat (about 350).  Separate egg whites into one bowl and beat with a mixer until soft peaks form.  Add oat flour and regular flour and gradually mix into whites.  Now add beaten egg yolks, and combine thoroughly.  Ladle one tablespoon of mixture into heated canola oil and fry for about 30-45 seconds turn over and cook for another 30 seconds.  Remove from the oil and put onto a paper towel to drain.  Add to red chile sauce and serve with fresh pinto beans and quelites.