I am not an aficionado of the watery ranchera sauce restaurants like to make. I like mine thick, and chunky. This is a Rio Grande Valley sauce. I originally got the idea from Silvia's Kitchen in Houston, near Dairy Ashford and Westheimer.
This meal starts with my 99 cent blue plate. I have been getting a lot of comments on it on alt.binary.food. Corn tortillas lightly fried, with refried black beans. Topped with two fried eggs and my Rio Grand Valley sauce.
