On Good Friday, many New Mexican families prepare a large, meatless meal featuring dishes like torta de huevo smothered in red chile sauce. These fluffy egg fritters, made by whipping egg whites and folding in the yolks, are fried and served in a rich red chile “gravy,” making for a satisfying Lenten main course.
This particular recipe was generously shared by Lori Jaramillo of Questa, who taught it during a class with Living Word Ministries. Please see the full recipe below, along with photos from her demonstration.

Tortas de Huevo

Ingredients
8 large eggs (makes approximately 36 tortas)
1 t baking soda
Pinch of salt (more to taste)
1 bottle vegetable oil (enough for at least 1-inch depth in skillet)

To serve
2 to 3 c prepared red chile sauce (meatless preferred)

Instructions
Separate the eggs: Carefully separate the egg whites and yolks, placing the whites in a medium, non-plastic mixing bowl and the yolks in a separate bowl.

Lorie’s tip: She prefers to separate eggs the way her mother taught her—by flipping the yolk back and forth between the eggshell halves.
Prepare the yolks: Lightly beat the yolks with a fork or whisk. Stir in the baking soda and a pinch of salt. Set aside.
Beat the egg whites: Using a hand mixer, beat the egg whites on high speed until stiff and fluffy.
Combine: Gently fold the yolk mixture into the beaten egg whites. Be careful not to deflate the whites; the batter should stay light and airy.
Heat oil: Pour vegetable oil into a heavy skillet, about 1 inch deep. Heat to 375°F.

Fry the tortas: Have several layers of paper towels ready near the stove. Scoop up a large spoonful of batter and carefully drop it into the hot oil. The torta will puff up quickly. Fry until golden brown, turning once to cook evenly. Remove with a slotted spoon and drain on paper towels.
Cut into one torta to check—it should be tender and moist inside, not dry. Adjust oil temperature if needed.
Repeat: Continue frying the remaining batter in batches. Don’t overcrowd the pan.
To serve, arrange tortas on a platter and spoon warm red chile sauce generously over the top. Serve immediately.
Lorie recommends enjoying tortas de huevo while sharing favorite family stories—keeping the traditions of faith, food, and family alive in your home.