This version of Huevos Rancheros is the making of one of my favorite people, Jess B. She grew up in Albuquerque, NM and knows good huevos and good chili. She wasn’t able to taste my whole dish, but I’m going to have her taste the chili on Thursday, and see how authentic it is. She usually has her mom ship her chili, so she’s not subject to the NYC drought of good chili sauce. In this adaptation, I used flour rather than corn tortillas. I also used frozen hash browns, pinto beans, leftover fresh corn from the cob, and red pepper along with the usual condiments. I made Johnathan scrambled eggs for his dish, but I prefer fried eggs so I can mix the yolk with everything else on the plate. This was Jess B’s recipe for huevos success. When I visited Jess before she moved to Brooklyn, I had a great authentic version at a diner in Albuquerque. Boy was that a BIG meal - and for about $5. It was really spicy, but still felt like a breakfast meal. I feel mine did feel more like a burrito with chili sauce - I just can’t get away from the lure of the burrito. The salty hash browns are a nice alternative to rice though. Please post any other adaptations to the Southwest staple.