Recipe - Hot To Trot Tarts

2 tablespoon Lard
1 cup Lard (or more; for frying
tortilla quarters)
6 Flour tortillas; quartered
Three fourths pound Chorizo
6 Eggs
1 One half cup Light cream
1 One half tablespoon Chopped fresh cilantro
1 teaspoon Ground New Mexico hot red
chile
Three fourths teaspoon Salt
1 One half cup Grated Monterey Jack
1 small Red onion; cut or sliced up very
thin; separated into rings
12 small Fresh hot chiles;
seeded; cut in 8 strips

Generously grease 24 muffin cups, using 2 Tbs lard. Then heat 1 cup lard
in a large, heavy skillet over mediumhigh heat and lightly fry tortilla
quarters until golden, but still pliable. Quickly drain and place in a
'curl' in each muffin cup. Remove casings from chorizo and cut in One half inch
cut or sliced up and fry in another skillet until well browned. Drain well and set
aside. In a bowl, whisk eggs until blended; whisk in cream, cilantro,
ground chile and salt until well blended. Set aside. Preheat oven to 375.
Evenly divide chorizo among tortillalined cups, top evenly with egg
mixture, then with cheese & onion rings. Place 4 chile strips on each tart,
with tips together in center & strips radiating out to edges. Set tarts on
center rack of oven and bake 1520 minutes or until egg mixture is firm.
Makes 24 tarts.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.