Huevos Rancheros with Mole Coloradito

Here is my personal take on Huevos Rancheros-English translation is Eggs Ranch Style. The Spanish language is so much more poetic. I referenced (meaning :sorta followed) a couple recipes in Rick Bayless's first cookbook "Authentic Mexican-Regional Cooking from the Heart of Mexico" published in 1987 with his wife Deann Groen Bayless.

I used store bought white corn tortillas, which I toasted in a skillet. I followed two of Rick's recipes for the beans "Brothy Beans" and "Frijoles Refritos" combining them for an outstanding bean mixture that I spread over the toasted tortillas. I fried the eggs on the bottom only and placed them on top of the bean mixture. Boiling hot mole coloradito is ladled over the top of the eggs which cooks the top and finishes the dish.

The Mole was not the sauce reccomended by Rick, he reccomended a Tomato Chile sauce. The Mole Coloradito has all the components of the tomato Chile sauce but more. Toasted garlic, toasted bread, chicken stock, charred tomatoes, and Guajillo chiles-dried and reconstituted in chicken stock. Place all the ingredients in the blender and pulverize. Strain the mixture through a medium sieve into a hot skillet with a little lard and sautee the sauce for a few minutes, thinning with more stock to get the consistency you like. Assemble the tortillas and ladle the hot mole over the top.

This was a pretty simple Mole compared to the dark chocolatey ones. I have never tried to make one of those dark moles-the list of ingredients is daunting. This was a remarkably delicious breakfast with deep flavors.