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

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