huevos ranchero with Enfrijoladas sauce

 

3 sliced of bacon diced 

knob of butter

1/2 onion diced

1 tomato diced

1 small can hatches green chiles diced

1 1/2 cup broth (veggie or chicken) 

1 to 1 1/2 cups refried beans (i used the leftovers from tostada dinner) 

handfull cilantro 

1 green onion diced

4 eggs  

2 tortillas 

in a deep enough pan add the diced bacon and brown it up and let the fat render then remove from pan. 

add the butter then onion and let them get sweaty and soft. 

next add the tomatoes and green chilies let them cook till the tomatoes look caramelized, once the tomatoes look cooked add the broth. 

stir the refried beans in and combine. 

add a portion of the cilantro and then drop the eggs and make sure there is enough room between the eggs. 

cover the pot and cook until the eggs are done to your taste. 

serve on top of a tortilla and sprinkle cilantro, green onions and cheese on top. 

we heated the tortilla and then cut it in to pieces in the bowl, make sure you keep enough broth in the sauce to help moisten the tortillas.