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Tex-Mex Eggs




Source of Recipe


Hyatt Regency Austin


List of Ingredients




6 ounces chorizo, casing removed
10 ounces ground pork
4 hard-boiled eggs, peeled
1/2 cup all-purpose flour
2 large eggs, beaten
3/4 cup dry bread crumbs
Canola oil for deep-frying

For Tomatillo sauce

6 tomatillos, husks removed
1 jalapeño pepper
1/2 small yellow onion
6 garlic cloves
Salt and pepper, to taste
2 tablespoons chopped cilantro leaves

Recipe



1. Combine chorizo and ground pork in a medium bowl. Divide mixture into four patties and wrap one patty around each hard-boiled egg.
2. Roll the coated eggs in the flour, gently shake off excess, and roll in the beaten eggs. Lift out of the beaten eggs, gently shake off excess, and roll in the bread crumbs.
3. Deep-fry at 350°F until golden brown, 2 to 3 minutes.
4. To serve, spoon some tomatillo sauce in the center of each of four plates. Cut eggs on an angle, as pictured, and arrange decoratively atop the sauce.

Tomatillo Sauce

1. Place tomatillos in a saucepan and just cover with water. Bring to a simmer and cook for 15 minutes. Drain and reserve.
2. Grill pepper and onion over high heat or roast in a 400°F oven until charred and tender, about 20 minutes. Cut the pepper in half length-wise, remove the stem, and scrape out the seeds.
3. Puree pepper, onion, garlic, and tomatillos in a blender or food processor. Season with salt and pepper.
4. Pour the mixture into the saucepan that you used to cook the tomatillos, bring to a simmer, remove from heat, and stir in the cilantro.
5. Let cool. Pour into bowl, cover, and refrigerate until ready to use.


Serves 4.