Poblano hamburger, Spanish rice, smashed black beans

The red sauce is tamale sauce made earlier from a variety of red chile peppers. 

The poblano chiles are two weeks old, languishing in the refrigerator crisper

The beans are made from dry black beans pulverized in a small electric coffee mill and microwaved with fresh garlic, diced fresh serrano chile pepper, cumin, coriander powder, bacon fat and 2X water.

Rice is short-grained Japanese style rice in olive oil, diced onion, smashed and diced garlic, turmeric, s/p, diced fresh tomato added after the rice was steamed in homemade turkey broth for 35 minutes. 

There are a lot of elements here. A restaurant is better equipped to have all these things on hand and ready for other plates, whereas the home cook must prepare each thing individually for this one meal. It is a lot of preparation.

1) steaming and flavoring rice

2) preparing and flavoring beans 

3 grating cheese

4) broiling and preparing poblano chiles

5) frying hamburgers

6) picking cilantro leaves

7) dicing fresh tomato

8) acquiring red tamale sauce

Huevos rancheros

<--- a="" amalgam="" america.="" america="" american.="" american="" an="" and="" are="" be="" because="" before="" belgium="" but="" central="" cheeses="" cognitives="" columbus="" cook="" did="" dish="" div="" do="" eggs="" english.="" europe="" few="" for="" french="" fries="" from="" gave="" ha.="" ha="" had.="" here="" huevos="" i="" in="" ingredients.="" instead="" is="" it="" italian="" kills="" knows="" like="" m="" me.="" mexican="" names="" new="" notice="" of="" originates="" potatoes="" preeminently="" ranch-style="" rancheros="" re="" s="" see="" so="" spanish="" technique="" that="" the="" themselves="" there="" therefore="" they="" to="" two="" unknown="" used="" vegetables="" we="" what="" why.="" why="" with="" world="" you="">Pronounced "wavos rancheros" 
<--- a="" amalgam="" america.="" america="" american.="" american="" an="" and="" are="" be="" because="" before="" belgium="" but="" central="" cheeses="" cognitives="" columbus="" cook="" did="" dish="" div="" do="" eggs="" english.="" europe="" few="" for="" french="" fries="" from="" gave="" ha.="" ha="" had.="" here="" huevos="" i="" in="" ingredients.="" instead="" is="" it="" italian="" kills="" knows="" like="" m="" me.="" mexican="" names="" new="" notice="" of="" originates="" potatoes="" preeminently="" ranch-style="" rancheros="" re="" s="" see="" so="" spanish="" technique="" that="" the="" themselves="" there="" therefore="" they="" to="" two="" unknown="" used="" vegetables="" we="" what="" why.="" why="" with="" world="" you="">
<--- a="" amalgam="" america.="" america="" american.="" american="" an="" and="" are="" be="" because="" before="" belgium="" but="" central="" cheeses="" cognitives="" columbus="" cook="" did="" dish="" div="" do="" eggs="" english.="" europe="" few="" for="" french="" fries="" from="" gave="" ha.="" ha="" had.="" here="" huevos="" i="" in="" ingredients.="" instead="" is="" it="" italian="" kills="" knows="" like="" m="" me.="" mexican="" names="" new="" notice="" of="" originates="" potatoes="" preeminently="" ranch-style="" rancheros="" re="" s="" see="" so="" spanish="" technique="" that="" the="" themselves="" there="" therefore="" they="" to="" two="" unknown="" used="" vegetables="" we="" what="" why.="" why="" with="" world="" you="">Have you ever seen huevos rancheros piled this high?

The chief feature of this dish is the pork chili that fills the plate. It's key flavor component, aside from the pork and chilis and the tomato and the tomatillo and the large amount of onion and garlic is cumin, but only a trace amount of that because it's so strong, about 1/2 teaspoon for a huge pot of chile.

chile = the fruit of so-called pepper plants of which there is wide variety and degrees of hotness.  No less than five different types of chilis were used for the above dish. Two cans of prepared Anaheim for mild vegetable chili flavor, a small package of frozen Hatch for different chili flavor and increased heat, procured from roadside vendor where they roast them right there, a small can of jalapeño for a sharp chili flavor and even greater heat, dried habeñero flakes in small amount for different deep flavor and extreme heat, plus a tablespoon of Tabasco™ sauce, for yet another chili flavor and slightly different kind of heat and with vinegar in its processing. The resulting complexity of the various chili flavors and heats is outstanding.

Chili = the stew made from chiles.

No proprietary chile powder was used for that ^^^ up there. I hate that stuff. It's awful. It always gives me such heartburn. I keep trying it and end up tossing out the whole little jar. Even those little packages of taco mix are all totally gross. The most direct way of ruining a meat-based dish, with the intention of making it hot, in imitation of south of the border, that I can think of. Best to just stick with specific chiles and mix them yourself with your own herbs and spices. Better still to grow your own chiles, dry them, and render specific species to powder.

They're fun to grow. You should try it. Some chiles grow upward and others hang down. They self-pollinate.