1 large white onion, diced, (save some rings for garnish)
¼ cup (2 oz) vegetable oil
8 eggs, beaten
4 handfuls of tortilla chips
2 cups (16 oz) Ranchero sauce (below), or your favorite picante sauce
1 ½ cup (6oz) Hanford Jack Cheese, shredded
4 small limes cut in half or quarters (for garnish) (optional, garnish with fresh cilantro)
In a large skillet, sauté onions in vegetable oil until soft.
Add eggs and stir often. When eggs are about halfway cooked, add tortilla chips.
Cook for about 2 minutes and then add ranchero sauce.
Simmer for about 5 minutes and then add cheese. Cook until cheese is just melted.
Serve immediately. (serves 4)
2 medium white onions, baked, boiled, or charred on grill, then chopped fine
½ cup roasted garlic cloves
2 tablespoons vegetable oil
14 Roma tomatoes, baked, boiled or charred on grill, then cut in cubes
1 quart (32 oz) tomato juice
2 oz dry New Mexico red chiles, stems and seeds removed
Dried Arbol chiles, stems and seeds removed
½ cup (4 oz) fresh lime juice
¼ cup (2 oz) red vinegar
2 tablespoons honey salt to taste
Sauté onions and garlic in vegetable oil until soft.
Add remaining ingredients and simmer 45 minutes.
Puree in blender until smooth. Season with salt.