Huevos Rancheros

Moving to Michigan has really put a damper on my preference to order huevos rancheros at every restaurant, at all times of the day. The hard truth is, if you want it done right, you have to do it your self.

The key to good huevos rancheros is a good enchilada sauce. Making your own enchilada sauce can be tricky, you can look up the fancy recipes online and add all kinds of tomatoes, beans and spices only to have the sauce grit in your teeth due to undissolved chile powder. Forget buying the pre-made crap in a can. That shit has preservatives, sugar, chemicals, who knows what else, and it tastes like crap. If you want to make enchilada sauce like your Abuela it takes time.

I fill a large Tupperware container with crushed red chile pods and water and let them soak in the back of the fridge till I've almost forgotten about them. By this time the water is died red from the chiles and smells awesome. I strain the water out, catching all the seeds and red chiles to reuse for another batch, you don't want any of that stuff in your sauce - just the flavored water.

To make my enchilada sauce I start with a small rue of flower and butter and slowly and in red chile flavored water. This goes pretty fast the time is all in the preparation.

My version of huevos rancheros is a flower tortilla, spicy black beans, two fried eggs, and diced new mexico green chile smothered in enchilada sauce and topped with melted cheese. Some mexi rice on the side and really - I could die now.