Ranch-Style Eggs with Salsa Macha, Aunt Güera’s Jalisco Style

Name: Ranch-Style Eggs with Salsa Macha, Aunt Güera’s Jalisco Style
Total time: 1200 s
Yield: Serves 8 servings
Ingredients: 16 corn tortillas, fried in oil until soft; 8 sunny-side-up eggs cooked in pork lard; 4 tomatoes, roasted over coals and steamed in a bag; 1 onion, peeled, sliced into strips, and grilled with salt; 3 cloves garlic, chopped; 13 dried piquín chiles, toasted and stemmed; 7 dried Yahualica chiles, toasted and stemmed; 2 dried morita chiles, toasted and stemmed; 1 small piece of cinnamon stick, toasted; Freshly ground spices, to taste; Freshly ground salt, to taste; 1 splash homemade vinegar or pineapple vinegar; 1 splash good-quality oil, preferably chili-infused; 1 pinch toasted dried oregano; Salt, to taste; Refried beans with chorizo, to taste; Salsa macha, to taste; as needed Warm corn tortillas,

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

This is another version of ranch-style eggs, but the salsa is a bit different, giving it a very spicy flavor. My aunt used to call it 'hangover cure eggs.'

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

This is another version of ranch-style eggs, but the salsa is a bit different, giving it a very spicy flavor. My aunt used to call it 'hangover cure eggs.'

Saved

Ingredients

20 minutes

Serves 8 servings

16corn tortillas, fried in oil until soft
8sunny-side-up eggs cooked in pork lard
For the salsa:
4tomatoes, roasted over coals and steamed in a bag
1onion, peeled, sliced into strips, and grilled with salt
3 clovesgarlic, chopped
13dried piquín chiles, toasted and stemmed
7dried Yahualica chiles, toasted and stemmed
2dried morita chiles, toasted and stemmed
1small piece of cinnamon stick, toasted
Freshly ground spices, to taste
Freshly ground salt, to taste
1 splashhomemade vinegar or pineapple vinegar
1 splashgood-quality oil, preferably chili-infused
1 pinchtoasted dried oregano
Salt, to taste
To serve:
Refried beans with chorizo, to taste
Salsa macha, to taste
as neededWarm corn tortillas,

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Steps

20 minutes

1

First, make the salsa by blending all the salsa ingredients together until smooth. Pour into a sauce dish and set aside.
2

Next, assemble the plate by placing two tortillas on one side, topping them with a sunny-side-up egg and a little salsa macha. On the other side, add refried beans with chorizo. Make sure everything is hot.
3

Serve the plate with warm corn tortillas and use the salsa macha to add flavor as you eat.