This is one of my absolute favorite dishes. My grandmother would make this once or twice a year throughout my childhood. She was from Las Vegas, New Mexico, where a lot of old New Mexican traditions were started. Now that my grandmother is no longer with us, we have continued the family tradition. Although it’s a tasty snack, it’s also a New Mexican Catholic Lent meal. You probably won’t find this anywhere else in the world prepared in the same manner.
Yield: 4-6 servings
- 3 tablespoons manteca (lard)
- 1/2 teaspoon salt
- 4 eggs
- 1 Recipe Basic Red Chile
- 2 tablespoon flour
- Heat manteca in a heavy pan on medium-high heat.
- Separate egg whites and beat until stiff with mixer
- Beat in egg yolks, flour and salt.
- Drop mixture by teaspoonful into hot shortening.
- Fry until golden.
- Drain on absorbent towels
- add to chile sauce.
- Serve while hot