ipspec (06/28/82)
HUEVOS DE SLUGOS RANCHEROS 2 large eggs 1 doz. mild slugs (cleaned) 1/2 lb. jack cheese *1 C. slug essence 1/2 lb. chorizo 1/2 doz. jalapeno peppers 2 corn tortillas Fry up the chorizo in advance and mix the fat with the slug essence. Place a tortilla in a baking dish. Place two eggs on top of tortilla; grate half the cheese onto this and cover generously with the slug essence. Combine chorizo, peppers and quarted slugs and place on top of the sauce. Put the other tortilla on top of it all and grate the ramainder of the cheese onto it. Cover with the remaining essence of slug and bake at 350 for 15 minutes. Serves one. ***The key to this recipe is the sauce. And as in most slug recipies, the removal of the essence of slug from the creature is of great importance. Make sure the slug is alive, and work quickly. Remove the head and tail (the orger isn't critical as you may not be able to tell the differnece) with a knife and pressing your lips to either opening, blow the essence of slug into a small bowl. Refigerate immediately to avoid clotting. Use the carcass where cleaned slugs are called for in the recipe. Happy eating.