This is very, very old school. It’s also very easy, very cheap and very, very tasty! So before you say, “Chile Colorado with Egg. What the heck is that?”, give this recipe a try. When you’re down to nothing much in the fridge, but eggs and potatoes, this meal will fill you up and hit the spot. I guarantee it!

Red Chile (Chile Colorado) with Egg:

3 Eggs – $.40
3 Tbsp Lard or Shortening – $.20
1 Tbsp flour – $.10
3-4 Tbsp New Mexico Red Chile Powder (add more for heat, but you may need more lard too) – $.45
1/2 tsp salt (may need a little more) – pantry
1/2 tsp garlic powder – pantry
water

COST: $1.25

Melt 1/2 Tbsp lard or shortening over medium heat in a skillet or large fry pan. Beat egg and scramble.

Once egg is cooked, add remaining lard and melt.

Next, add flour and stir until well blended. Cook 1 min. Quickly add powdered chile and mix well. Cook 1 more min. Stir or whisk in 1 1/2 cups water and bring to boil.

Once to boil, reduce to simmer. As sauce thickens, add water as necessary, 1/4 cup at a time. You want a consistency of creamy soup and a nice deep red color. While cooking sauce, add garlic and salt to taste. Continue cooking and stirring occasionally for 20 minutes. Serve hot with fresh tortillas.

NOTE: Varied amounts of water and chile will determine consistency and hotness. If you prefer more mild, try using California red powdered chile.

Fried Potatoes with Pork Cutlet:

5 medium potatoes, peeled and thinly sliced – $.65
2 Pork Cutlet (they are usually packaged in twos) – $2.18
2 Tbsp Canola Oil – pantry
1/2 tsp salt – pantry
1/2 tsp pepper – pantry

COST: $3.73

Cut pork into cubes, about 1 inch each. In a fry pan, heat oil on medium to medium high. Fry pork quickly, adding half the salt and pepper. Once pork is browned, about 3-4 mins, add sliced potatoes and continue frying. Sprinkle potatoes with remaining salt and pepper and reduce heat to medium low.  Cover and cook 7-8 mins.

Use a spatula to flip potatoes. Cover again and cook 7-8 more mins. Uncover and turn heat up to medium-medium high and let cook 2-3 mins. You want the potatoes to go from steamed to fried and start getting crispy and light brown. Flip potatoes one last time and cook about 3 more mins or till potatoes are nice and crispy and then serve with chile and tortillas.

Tortillas:

OK, before we start. Let me tell you, tortilla making is a learned art.  Don’t worry about getting them round, just worry about taste.

Believe me, tortillas get easier and better the more you make them. Your first, second and even third batch may not be perfect, but they will be tasty.

Please, please, please, don’t give up! Because nothing! And I mean, nothing, is as tasty as a fresh tortilla.

3 cups unbleached flour – $.50
1 1/2 tsp baking powder – pantry
1 1/2 to 2 tsp salt (adjust to your taste) – pantry
4-6 Tbsp. vegetable shortening (I prefer lard, but reduce to 3-4 Tbsp) – $.30
about 1 1/4 cups very warm water, almost hot

COST: $.80

Mix dry ingredients in a large plastic or metal bowl. Add shortening or lard.  Using your fingers, squeeze or cut in lard. You want the mixture well incorporated.

Next add very warm water, a little at a time, mixing with one hand, until your dough is soft and not sticky. You don’t need steaming hot water, but pretty warm. Not cold or luke warm.

Knead the dough/masa for a few minutes. Do NOT over mix! Masa should be soft and not sticky.

Once you have your dough, let set while your tapa or comal heat. Temp should be medium high.

Once comal (cast iron griddle) is ready, pull off pieces of dough to form small balls. You can pinch them down with your hands a bit to make them flat, then roll out the dough with your rolling pin. You will roll from the center of the ball and up, center and down.

I will make a video of this in a few weeks, but for now, this is the best description I can give. With practice, this gets easier and easier.

Lift the tortilla and turn it over. Roll again, from the center and out. Continue till tortilla is fairly thin and even.

Now, lay your tortilla on the hot comal. It takes just a few seconds to cook on the first side. During this time, I’m usually prepping the next ball of dough to flat, but not yet rolling. Flip that first side after cooking for no more than 20 seconds or so.

Second side can cook about 1 – 1 1/2 mins. Flip. Cook 1st side again for maybe 15-20 seconds, just to make sure tortilla is thoroughly cooked and has a nice golden color with lots of nice brown specks on tortilla.

Place in a thin kitchen towel and cover or use a tortilla warmer. I never believed in these till I got one. They are awesome!

GRAND TOTAL: $5.78