Both my Mother and Father are from Chihuahua Mexico. So my style of Mexican cooking tends to be more... "Northern" Style. Traditionally we use a lot of Green Chiles, Creams, and Cheeses. This is one of my family's favorite breakfast. I have also modified the recipe for my fellow vegan buddies. Enjoy!!!
Huevos Rancheros Chihuahua
4 Anaheim Chiles, Roasted, Cleaned, Deveined, Seeded
1/2 Onion, Chopped
1 Roma Tomatos, Diced
1/4 Cup Cream Cheese, Original, Low Fat, or Vegan
1/4 Cup Sour Cream, Original, Low Fat, or Vegan
1/2 Cup Milk, Soy, or Almond
2 Teaspoons Tomato Flavored Bouillon
1/2 Teaspoon Oregano
4 Corn Tortillas
4 Tablespoons Canola Oil, plus more for frying Tortilla
Put the Chiles right on the burner... turn often until they are black and charred.
This is what your chiles will look like.
With cool water running... wash off all the char.
Slice the chile open and scrap the vein and seeds out.
You are left with a nice and clean chile... chop.
Heat 4 Tablespoons of oil and add the onions, tomatoes and chiles.
Cook for approximately 5-7 minutes
Add the bouillon and the oregano.
Add the milk, sour cream, and cream cheese.
Simmer until everything is melted through, about 2-3 minutes.
Using a little oil fry your tortilla... not crispy... just soft.
Cook an egg... over soft or over medium... pour some of the chile mixture... MMMMmmm