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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.
Often found on Mexican restaurants’ menus, this is easy to prepare at home. This sauce can be made in advance so breakfast or brunch is simply a matter of poaching or frying the eggs.
Yield: 4 servings
1 recipe Sonoran Sauce (following) 8 corn tortillas 8 eggs 1 cup shredded mixed Monterey Jack and Sharp Cheddar cheese 3 tablespoons thinly sliced green onions, tops included 1 avocado, sliced into thin wedges 1 large tomato, cut into wedges
1. Prepare sauce and keep it warm. This may be made several days or up to 3 months ahead and frozen. Place tortillas in a plastic bag to warm 1 minute in the microwave or wrap tortillas in foil and heat in a 325° F oven 15 minutes. Heat 4 serving plates in the same oven.
2. Fry or poach them. Assemble the dish by placing a tortilla on each plate; then pour about ¼ cup of sauce over each tortilla and put 2 eggs on top.
3. Sprinkle ¼ cup shredded cheese and a few green onions slices over each serving. Place plates back in the oven only long enough to melt the cheese, about 5 minutes. Garnish each plate with avocado and tomato wedges. Pass remaining warm sauce and tortillas separately.