Jack Tyler wrote:

Hi Jack
I ate that very dish at the restaurant Fonda San Miguel. Amazing, as
was all their food. They allowed me to reprint a copy of a few recipes
WITH FULL CREDITS because I reviewed their book on my web site. (Just
to note because of the copyright discussions,) They are the real
goods, disciples of Diana Kennedy as well.

I also went into the ktichen with the chef and took photos as he made
mole. That will be on the site in January. I'll let you know when
it's up and running.


he
> recipe I posted below is from inmamaskitchen.com. It closely matches
> the dish I ate and photographed. This is my favorite breakfast dish in
> Mexico... bar none.
>
> INGREDIENTS
>
> 12 eggs, poached or fried
> 2 tablespoons vegetable oil or lard
> 12 corn tortillas
> 2 cups Frijoles Refritos
> Tomato Sauce (below)
> 1 cup (4 ounces) shredded Monterey Jack cheese
> 1/3 pound ham, cut into small cubes
> 2/3 cup frozen green peas,thawed
> Tomato Sauce
>
> 7 large tomatoes, roasted until blistered
> 2 serrano chiles
> 1 garlic clove, chopped
> 3 tablespoons vegetable oil
> Half a medium white onion, chopped
> Sea salt and ground black pepper to taste
>
> METHOD
>
> Prepare the tomato Sauce. Combine tomatoes, chiles, and garlic in a
> blender; blend well. In a heavy, 12-inch deep-sided skillet or dutch
> oven, heat the oil over medium heat and saute onion until wilted and
> transparent, about 3 to 4 minutes. Add the tomato mixture (be careful
> - it will splatter). Cook over medium heat for 8 to 10 minutes,
> stirring often. Keep warm.
>
> In a heavy, 10-inch skillet, heat the oil over medium heat until the
> oil shimmers. Using tongs to hold the edges, fry each tortilla for
> about 10 seconds until soft and pliable. Drain on paper towels and
> keep warm. On each of 6 warm plates, place a tortilla and spread with
> 1/3 cup Frijoles Refritos. Place 2 cooked eggs on each tortilla; cover
> with a tortilla. Spoon a generous serving of Tomato Sauce over each
> tortilla and sprinkle with shredded cheese, ham cubes, and peas. Serve
> warm. Serves 6.
>
> Reprinted with permission from © 2005, Cuisines de Mexico, Inc. Fonda
> San Miguel: Thirty Years of Food and Art by Tom Gilliland and Miguel
> Ravago, published by Shearer Publishing
>
> Enjoy,
>
> Jack