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1
Season the masa harina with the Essence and cumin in a shallow bowl.
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2
Dredge the oysters in the mixture a few at a time to coat evenly, and shake off the excess.
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3
Preheat the oven to 350 degrees F. Heat the oil in a large, heavy saucepan to 360 degrees F. Add the oysters and fry, without crowding and turning occasionally, until golden and cooked through, about 2 minutes.
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4
Remove the oysters with a long-handled spoon and drain on paper towels.
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5
Place the corn tortillas on a baking sheet, sprinkle with water and warm in the preheated oven for 3 minutes.
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6
Lightly beat the eggs in a bowl with the salt, and set aside.
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7
Heat the butter in a large, heavy skillet over medium-high heat.
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8
Add the green onions and chili pepper to the pan and cook over medium-high heat for 1 minute.
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9
Add the eggs to the pan and, stirring constantly, scramble to desired consistency.
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10
Place 1 warm tortilla on each serving plate.
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11
Divide the scrambled eggs and oysters among the plates, then top each portion with 1/4-cup of the Pico de Gallo and 2 tablespoons of sour cream.
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12
Serve immediately, passing the remaining Pico de Gallo at tableside.
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13
Combine all the ingredients in a bowl and stir well.
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14
Cover and allow to rest at room temperature for 1 hour for the flavors to blend.
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15
Combine all ingredients thoroughly and store in an airtight jar or container.
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16
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
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17
Published by William and Morrow, 1993.
