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Being that you’re from El Paso, I figure you grew up eating huevos rancheros, as I did.
I find it interesting that there are so many green chilies in your sauce, and also those look like flour tortillas, not corn. My sauces are always primarily tomato-based, with either Serranos or habaneros providing the heat.
Soft fried corn tortillas, under the eggs.
Your dish reminds me of San Antonio...
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