Clean the chili peppers, removing the stems and seeds. Heat the vegetable oil in a saucepot and cook the onion and garlic over low heat until translucent. Add the chilies and water to the pot and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes.
Remove the pot from the heat and let cool. Puree the chilies with the cooking liquid in a blender until very smooth. Return the pureed chili mixture to the saucepot and place back on the burner. Stir in the tomato puree and all the seasonings. Simmer for 20 to
30 minutes until the sauce thickens slightly and the flavors are enhanced. Taste the sauce and adjust the seasonings to desired taste and spiciness.
This recipe yields more than the required amount for 6 portions of Huevos Rancheros. The preparation of this authentic chili sauce is somewhat time consuming, so Fog Island Grille always prepares large batches. The sauce freezes beautifully.
Warm ranchero sauce in a saucepan over low heat. Heat the black beans over low heat and keep warm until ready to serve.
On a griddle or large sauté pan, cook the tortillas individually over medium heat until soft, but do not brown. Place each tortilla on an individual serving plate.
In a large sauté pan, heat the clarified butter and cook the eggs over low heat until the whites becomes opaque. Turn the eggs carefully with a spatula to cook the tops for a few seconds. Remove the fried eggs carefully and place 2 eggs on top of each heated tortilla.
Ladle 2 to 3 ounces of the warm ranchero sauce over the eggs and sprinkle with grated cheese. Place under a broiler until the cheese is melted.
Portion a serving of black beans on each plate. Place a dollop of sour cream and guacamole next to the eggs and sprinkle with chopped scallions. Garnish each plate with cilantro and serve immediately.
This recipe is courtesy of Fog Island Grille at 5 Amelia Drive on Nantucket and also appeared in the 2013 Early Summer issue of Cape Cod HOME.