sauce tear chiles into flat pieces. toast lightly in a dry skillet over medium heat. place in a bowl with 3 cups very hot tap water, submerge using a small plate, and soak 20 minutes. in a food processor, puree the chiles, 11/2 cups liquid, and garlic. strain and salt to taste.

potatoes. simmer potatoes in salted water until just tender, about 10 minutes. drain. in a large skillet, heat 2 tablespoons of oil or lard over medium heat. add onion and cook, stirring regularly, until translucent, about 5 minutes. add potatoes, turning and scraping, until richly browned and crusty, 15 to 20 minutes. stir in 1/4 cup of sauce and cook for 5 minutes. remove from heat.

enchiladas. heat oven to 350°f. heat 1 tablespoon of oil or lard in a small nonstick skillet over medium heat. when the oil is just beginning to smoke, dip both sides of a tortilla into sauce; then, lay it in the oil. sear 20 seconds on each side. transfer flat to a baking sheet. continue dipping and frying the remaining tortillas, wiping skillet occasionally and adding oil as needed. lay tortillas on the baking sheet in sets of two, half overlapping each other.

spoon equal portions of potatoes onto tortillas and keep warm in oven, 5-10 minutes. meanwhile, heat 1 tablespoon of the oil or lard in a large skillet over medium heat. when warm, crack in the eggs, cover the pan, and cook until as done as you like.

in a small bowl, toss lettuce with vinegar and a sprinkling of salt. put an enchilada-potato stack on each of four dinner plates and top with a fried egg. serve with dressed lettuce and a generous sprinkling of grated cheese. serves 4. -

recipe excerpted from mexico: one plate at a time, by rick bayless (scribner).

more from bayless!

don't leave your guests hanging.
follow the recipes below to round out a delicious mexican brunch, bayless-style. for more information and tips on cooking and entertaining, turn to mexico: one plate at a time, check out the frontera foods web site at, or tune in to your local pbs station. recipes excerpted from mexico: one plate at a time, by rick bayless (scribner). -

rustic cajeta apple tarts
1 1/3 c all-purpose flour