MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Huevos Rancheros
 Categories: Vegetables, Chilies, Breads, Herbs, Beans
      Yield: 4 servings
 
MMMMM---------------------------SAUCE--------------------------------
     12    Dried red chilies; stemmed;
           - seeded, rough chopped
    1/2 ts Cumin seeds
    1/4 c  Tomato paste
      1 md Onion; peeled, coarse
           - chopped
      2 cl Garlic; peeled, coarse
           - chopped
      2 ts Dried Mexican oregano
    1/4 c  Lard
      3 tb Red wine vinegar
      2 pn (generous) salt
           Water

MMMMM-------------------------BREAKFAST------------------------------
      4    Tortillas; corn or flour
  1 1/2 c  Black or pinto beans; cooked
      4 lg Farm-fresh eggs
           Lard
 
  TO MAKE THE SAUCE: Toast the chiles and cumin seed in a
  large, deep, dry pan over medium heat for about 5
  minutes, until the chiles are lightly charred. Add the
  remaining ingredients except water, and saute for about
       10    minutes.
  
  Puree the mixture in a food processor or blender, and
  return it to the pan. Add water a little at a time until
  the sauce reaches a consistency that you can drizzle.
  
  Simmer the sauce over medium-low heat for at least 20
  minutes (the longer, the better), adding water as needed
  to keep it moist.
  
  The sauce can be made in advance and freezes well. Add
  more water, salt and vinegar to your liking when you
  reheat it.
  
  TO PREPARE THE BREAKFAST: Fry your tortillas in oil over
  medium-high heat, or warm them in the oven if you prefer
  soft tortillas. Heat the beans and the sauce in separate
  pans over medium heat. Fry eggs in a little oil over
  medium-low heat until the whites are set.
  
  Place one tortilla on each plate. Spoon over a fourth of
  the beans. Set the sunny-side up egg on top and drizzle
  with sauce. Most guests will appreciate extra rancheros
  sauce on the side.
  
  By: Oscar Moreno
  
  RECIPE FROM: https://www.motherearthnews.com
  
  Uncle Dirty Dave's Archives
 
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