CHEF HOSEA ROSENBERG
2 White onions, charred on grill and chopped fine
½ cup Roasted garlic cloves
2 tbsp, Canola oil
14 Roma tomatoes, cut in half and charred on grill
1 qt (32 oz) Tomato juice
1 tbsp dry New Mexico red chiles, stems and seeds removal
Dried Arbol chiles, stems and seeds removed
½ cup Fresh lime juice
¼ cup Red vinegar
2 tbsp Honey
1 White onion, diced
¼ cup Canola oil
8 Eggs, beaten
4 handfuls of Tortilla chips
2 cups Ranchero sauce (see above)
1 cup (4 oz) Tillamook Monterey Jack Cheese shredded
Kosher salt to taste
Sauté onions and garlic in canola oil until soft.
Add remaining ingredients and simmer 45 minutes.
Puree in blender until smooth. Season with salt.
In a large skillet, sauté onions in oil until soft.
Add eggs and stir often. When eggs are about halfway cooked, add tortilla chips.
Cook for about 2 minutes and then add ranchero sauce.
Simmer for about 5 minutes and then add cheese. Cook until cheese is just melted. Serve immediately.