Huevos Rancheros With Green Chili Sauce Food

GREEN CHILE HUEVOS RANCHEROS

Steps:

• 1. turn the oven on 400 and put the peppers directly the rack. Turn them every 5 minutes. Once a charred on all side remove from the oven and let cool.
• 2. In a heavy skillet brown the ground meat. Drain fat if needed.
• 3. Add chili powder,cumin, garlic powder, ancho chili powder, salt, pepper to the browned meat and mix well. Add 2/3 cup water and simmer until water has evaporated.
• 4. Cut open the peppers and remove the seeds and stems. set a side and keep warm.
• 5. In a medium bowl add the beans and mash with a potato masher. Mash smooth or a little lumpy as you please. Add the wine a little at a time until you get a mashed potato like texture. In a sauce pan heat a small amount of oil 1 table spoon give or take. Add you bean mixture and heat until bubbling stirring constantly. This only takes a few minutes. Cover and keep warm.
• 6. Lightly toast the tortillas and break into ruff quarters.
• 7. While the eggs are frying up to a nice over medium start your plates ( I used my oven to keep everything warm as I worked) lay out 1 roasted pepper on each plate, place a flour tortilla quarter on top of the pepper, then the ground meat, the beans come next. Top that off with your favorite Mexican sauce I used my homemade enchilada sauce. 1 or 2 over medium eggs go on top of all of that. Serve with your favorite salsa. I circled the plate with my homemade salsa verde letting the eater chose how much or how little salsa they wanted.

HUEVOS RANCHEROS WITH GREEN CHILI SAUCE

Steps:

• In a saute pan or 12-inch skillet, brown the beef over medium-high heat, stirring frequently, until the beef is well browned. Pour off the grease and set aside. In a saucepan, combine the browned beef with the chopped chilies, water, onion, garlic, Worcestershire sauce, and tomato. Bring the mixture to a boil over medium heat and simmer for 20 minutes, stirring occasionally. Add the cornstarch mixture and stir until it returns to a boil and thickens. Simmer over low heat for 5 minutes, add salt and pepper to taste, and set aside. Preheat the oven to 200 F. Cut the butter into 1-tablespoon pieces, and heat one piece in a skillet. When hot, soften a tortilla by frying it over medium heat for 20 seconds on a side, turning with tongs. Remove from the pan, reserve in the preheated oven, and repeat with the remaining tortillas. Put a tortilla on each of six ovenproof plates. Heat a tablespoon of butter in the pan and add 1 egg, Sprinkle with salt and pepper and fry over easy. Remove with a spatula and place on a heated tortilla. Place the plate in the oven to keep warm and repeat with the remaining servings. Assemble each serving by ladling sauce over the eggs. Add side dishes to the plate.

GREEN CHILE SAUCE

Steps:

• Combine all ingredients except cornstarch in large saucepan and bring to a boil over med-high heat.
• Reduce the mixture for 10-15 minutes.
• Add the cornstarch.
• Reduce heat to a simmer, and cook for 5 to 10 minutes. The sauce should be thickened, but quite pourable, with no taste of raw cornstarch.
• This is good with some chopped or shredded chicken breast in it.
• Keeps in refrigerator up to 5 days, and freezes well. Might need to add a little water when reheating.
• Can be doubled/multiplied.