Huevos Rancheros with Corn Cake

FOR SALSA: Grab a sauce pot and heat the canola oil over medium heat. Add the peppers and stir occasionally, cooking for 5 minutes. Now add the onion, garlic, jalapeño (remove the seeds and veins – only use the meat of the jalapeño), cumin, cilantro and cayenne. Stir until all the ingredients have married. Now add the can of tomatoes and 1/4 of a can of water. Let the items continue to simmer for another 15 minutes.

Grab a food processor and spoon in the chunky items. Pulse them until items are pureed, then return to pot and continue to simmer. Keep simmering until it thickens, about 10 minutes. Set aside and keep warm.

FOR CORN CAKE: Grab a bowl and add the corn meal, 1 egg, salt and sugar. Stir in the milk. Mix in the corn, cilantro, garlic, and lime juice.

Get a large skillet and add 3 Tablespoons of canola oil. Heat the oil over medium high heat. Spoon drop the mixture into the hot oil and fry until golden brown on each side. Set aside on a plate with a paper towel, to soak up some of the oil.

Use the same oil to fry your eggs until they reach your desired doneness.

To assemble place a corn cake on a plate, top with a dollop of sour cream, 2 sprigs cilantro, 1/4 cup of spring mix salad, fried egg, salsa, 1 tablespoon crema Mexicana. Plate with a spear of avocado.

* You should use gloves when you chop the jalapeño. The juices from the pepper will irritate your eyes and hands. Make sure to wash your hands immediately and thoroughly. Even if you used gloves.