Huevos, chile, tortilla

Huevos rancheros.

Tortillas:

1/2 cup very hot water (some recipes use milk, pero la madre del Roberto usada aqua caliente)
1 tablespoon lard
3/4 teaspoon baking powder

1/3 teaspoon salt
1 Cup A/P flour

Mix, knead, rest. Divide into four segments. Roll the segments into balls. Heat a cast-iron pan or a griddle to medium hot.

Roll out tortillas

I fried them one at a time. They cook within one minute.

Pork chili:

* 2 LBs or so of pork shoulder, pork butt, pork roast, cut into reasonable chunks.

Pork chunks are browned in a stewing pot in batches to cover the bottom. Cooked pieces of meat are reserved in a separate bowl until the all the batches are done. The onion and garlic are browned in the same pot, then the pork is added back.

* 1 large white onion, diced

* 2 or 3 cloves of crushed garlic

* 1 teaspoon cumin

* 1 teaspoon coriander

* 2 teaspoons Mexican oregano

* 2 teaspoons thyme

* 1/2 teaspoon S/P

* 1 frozen package Hatch green chiles

* 1 small can diced jalapeños

* 1 small can diced chipotle in adobo

The Hatch chiles were purchased last year from a roadside vendor that roasted them in one of those gigantic rotating roasting cages while we waited underneath a tent. I chatted it up with the people there in the shade of the tent.

The chiles have been sitting at the bottom of the freezer since then. They're not in the best shape.

Eggs:

The eggs are scrambled gently as if making an omelette. Very low heat, the curd pushed toward the center of the pan. The liquid egg flows to the area of the pan vacated by the curd pushed away. A pile of gently cooked egg curd is built up in the center of the pan. Removed from heat well before the surface is set so that a thin layer of liquid egg remains on the surface like a sauce. Tap out of the pan onto a plate without folding. Or, go ahead and fold for double thickness of piled up eggy goodness.  

Cheese, cilantro.