I first had this at
Silvia's Enchilada Chicken when they were open for breakfast Sat and Sun. Today I started trying to make the Rio Grande Valley sauce which is like a ranchera sauce. I cheated by using canned diced tomatoes (fire roasted of course.) It also has one jalapeño, green bell pepper, onions, garlic and beef chorizo. It came out too thick for my taste but will get this right if it clogs my arteries... When they were open for breakfast I would go there at least Sunday, sit in the same booth for months, and have the same dish. I fried the eggs in buttah this time. I have noticed that many places poached their eggs. I think I like them poached better.
[iPhone Image]
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