Manong Ken’s Carinderia

Beautiful mixed vegetables from Pho Xua, a Vietnamese restaurant on Argyle St. in Chicago.

Taste of Chicago.

… like your local carinderia makes it.

Ingredients
a pound of ground beef
a medium-sized bulb of sliced onions
2 cloves of pressed garlic
1 medium sized tomatoes, sliced
4 beaten eggs
salt and pepper to taste
soy sauce (optional)
oil for frying

Heat oil on a skillet.
Saute garlic, onions and tomatoes on heated oil. Once the onions become transparent, add ground beef, chow until beef turns brown. Salt and pepper to taste. (I sometimes add soy sauce.)
Set aside.

On an omelet pan, heat a bit of oil then pour a ladle full of beaten egg. Make sure to spread the egg around. Once the egg is cooked,

add the cooked ground beef on top of the spread egg (which would be circular in shape). Make sure to add the meat just on one side of the circle.

Fold the free side of the egg over the meat. This is the tricky part of the operation. It takes practice (at least on my part) to have a clean, neat folding over.

Voila … Tortang carne!