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Mexican scramble
- 1 1/2 quarts water
- 3/4 cup chopped onion
- 2 cloves garlic, peeled
- 4 dried ancho chiles
- 2 skinless, boneless chicken breast halves (1 pound total), rinced
- softly scrambled eggs
- 1 tablespoon finely chopped fresh cilantro
- 1/4 cup shredded low fat manchego or jack cheese
- lime wedges
In a 3-4 quart pan over high heat, combine water, onion, and garlic. Rinse chiles, break off and discard stems, and add chiles to pan. Cover and bring to a boil. Add chicken, cover, and return to a boil. Remove from heat and let stand, covered, until chiles are soft and chicken is no loger pink in the center of the thickest part (cut to test), 12 to 18 minutes. if chicken is still pink, return it to the hot liquid, cover pan and let steep a few minutes longer. Remove cooked chicken from liquid, reserving liquid and vegetables. When chicken is cool enough to handle, in about 10 minutes, shred meat with yor hands. Pour reserved liquid and vegetables mixture into a strainer set over a bowl; put the liquid aside, and put the strained vegetables into a blender or food processor. Puree until smooth.
If you prefer a thinner sauce, add 2 to 3 tablespoons reserved liquid to the puree. (You can discard the remaining liquid.) Arrange eggs, chicken, chile sauce, and cilantro evenly on 4 plates. garnish with cheese and lime wedges.
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