Huevos rancheros

Roast the tomatoes under the broiler about 4 inches from the heat, about 6 minutes per side, until blackened, blistered and completely soft. Cool and peel off the skins.

Roast the jalapenos in a dry skillet, turning, about 15 minutes until completely soft and darkened in spots. Cool, pull off the stems, tear them up.

Put the chilies and tomatoes in a food processor and make a coarse puree; not too fine for a rustic sauce.

Add the puree to onions sauteed until nicely brown and stir until reduced and thick, about 4 or 5 minutes.

Add broth and simmer about 15 minutes until slightly thickened. Season with a sprinkling of salt.

Fry the eggs sunny side up in a non-stick skillet with a little oil, slow and gentle over not too high a heat, so they do not get tough and blistered.

Steam-heat the tortillas wrapped in a towel in a vegetable steamer: let the water boil about a minute, then let them sit off the heat 10 or 15 more minutes. A rice cooker's steaming basket also works. (Traditionally they are quick-fried in a hot skillet with a little oil.)

Lay a couple of tortillas on the plate, slide on two fried eggs and spoon the sauce over, leaving the yolks uncovered.

Garnish with chopped cilantro, crumbled queso anejo and a few onion rings.