Huevos Rancheros

This is a simple breakfast that can be put together very quickly if the ranchero sauce is made in advance. The sauce itself is also called "salsa roja" or "red sauce" in New Mexico. It is versatile and is excellent for making red enchiladas. The sauce is so good that I often find myself eating toasted, rolled-up flour tortillas dipped in this sauce alone. The key here is to build a flavor base with the roasted spices. The choice of spices can be left up to what you can get locally; in the Northeastern US we can't get some of the spices that are more common in the Southwest, like epazote and Mexican oregano.

Sauce

~6 New Mexico dried chile pods, stems removed
1 Tbsp coriander seed
1 Tbsp cumin seed
1 tsp oregano
1 tsp black peppercorn
1 tsp cinnamon
2 tsp salt

Place chile pods in a bowl and pour boiling water over them to cover. Let sit, submerged, for 30 minutes. At the same time, roast the coriander in a dry pan over high heat until it browns slightly and begins to smoke. Transfer to a spice grinder. Add cumin to pan and roast until it also browns and beings to smoke. Transfer to grinder. Repeat with oregano. Repeat with peppercorns. Add a cinnamon stick to the grinder (or use ground cinnamon) and salt. Grind well. Dice up a large onion and saute in a large skillet with a little oil. Add ground spices and saute until onion is soft. Transfer to food processor or blender. Add the chile pods without liquid and puree. Slowly add liquid and puree well. Transfer to a saucepan. Bring to boil and reduce to simmer. Simmer the sauce, uncovered, for about an hour or until sauce has thickened somewhat. Keep warm or transfer to container and preserve in refrigerator or freezer.

Huevos Rancheros

Corn tortillas, small
Fresh eggs
1 Tbsp vinegar
Grated cheese (or crumbled Mexican cheese)
Diced avocado

Toast corn tortillas directly on the burner on each side until browned slightly. Bring a skillet of water to simmer and add vinegar. Poach eggs for three minutes each in the water. Remove with slotted spoon, drain for a few seconds, and place two eggs on top of two tortillas. Top with sauce, cheese, and avocado.