The old classic Tex-Mex breakfast. Making your own Ranchero Sauce is the secret. And once you make it, you can put it on everything. Make burritos, spoon it over grilled chicken or steak, mix into chili, top nachos, go crazy!
2 jalapeno peppers, whole
2 serrano peppers, whole
2 medium sized white onions, cut in half with root still attached
4 Roma tomatoes, stem cored, whole
4 cloves of garlic, whole
Enough water to cover in a medium saucepan. Cook.
Next
Add 2 cloves garlic
2 dried ancho chiles, seeded and chopped fine
Additional Ingredients
corn tortillas, 2 per serving
bacon fat or other fat
eggs, 2 per serving
refried beans, if desired
Bring water to a boil and add ingredients. Let boil 10 – 12 minutes until the skin can be easily removed from the tomato.
Remove from the water with a slotted spoon to cool. Pour the water out of the pan.
Once cooled, cut the stem from the peppers.
If you want it less spicy, scrape out the seeds and membrane. Keep in if you want a bit more bite.
Remove root from the onion.
Peel tomatoes.
Toss everything into a blender. (Peppers, tomatoes, onion, garlic)
Add 2 fresh garlic cloves.
Take 2 dried ancho chilies, remove the seeds and chop finely. Add to the blender.
Blend everything together.
Add back to the saucepan.
Bring to a boil then let it simmer for around 10 minutes.
Keep sauce warm while preparing the rest.
Heat bacon grease (preferred) or other oil in a skillet.
Quickly fry corn tortillas in the oil, two at a time. Until they bubble up, flip and fry another minute or so. Remove and keep warm.
Add eggs to the skillet and fry until cooked but the yolk is still runny.
To assemble.
Place corn tortillas on a plate, top with the eggs, add some shredded cheese.
Spoon sauce over all.
Top with a bit more cheese.
(You can also smear some refried beans on the tortillas.)
