Served as main course. Non-vegetarian dish.

Mexican

1 - 2 dried Chipotle or Mora Chilies

1/4 cup Water or Chicken stock

2 Tablespoon Shallots, minced

1 Tablespoon Olive Oil

1 Tablespoon Flour

1/2 teaspoon Dried Sage

1 teaspoon Dried Thyme

1 2/3 cup Chicken Broth

1/2 cup Cream

Salt to taste

12 Eggs

Pan de Maiz

Before you begin preparing everything else, pour boiling water over chipotle or mora chilies. Cover and let soak for at least 1 hour. When chilies are well softened, puree them in a food processor with 1/4 cup with or chicken broth. Meanwhile, saute shallots in olive oil until softened. Then add flour and cook until lightly brown. Stir in the herbs and slowly whisk in the chicken broth. Simmer for 5 minutes and then add the cream. Simmer sauce for 15 minutes or until slightly reduced. Cream will thicken. Add 2 teaspoons of the chipotle puree and simmer for 5 minutes longer to concentrate flavors. If you want more chipotle flavor, you may add more puree at this point. Be careful, it’s picante. Taste, and add salt, if necessary. Poach or lightly fry the eggs. Cut corn bread into 6 large squares. Put a square on each plate. Place cooked eggs on top of corn bread and ladle on about 1/3 cup of Chipotle Sauce per serving.

Serves: 6

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