Ranch-Style Potatoes with Poblano Peppers and Eggs, Served with Roasted Salsa and Orange Leaf Tea

Steps

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1. 1
   First make the tea: in a small pot, combine water, a piece of cinnamon and five orange leaves; let it steep and set aside, sweetening with sugar to taste before serving.
   ▶ ≈0:20
2. 2
   Peel the potatoes and dice them into small cubes, working quickly so they don't discolor, then boil them in salted water until just tender but not overcooked.
   ▶ ≈1:07
3. 3
   While the fire is going, roast the árbol chiles on the griddle until evenly charred, then place them in a bag to steam so they're easier to peel and seed later.
   ▶ ≈1:43
4. 4
   Remove the tea from the heat and set it aside to keep warm until lunch is ready.
   ▶ ≈2:10
5. 5
   At the same time, roast the tomatoes, onion and garlic on the griddle; also roast the puya chiles and poblano peppers on both sides until lightly charred but not burnt, so the ground salsa will taste good.
   ▶ ≈2:17
6. 6
   Drain the cooked potatoes and set them aside.
   ▶ ≈2:52
7. 7
   Continue roasting the puya chiles; once all the peppers are done and still moist, remove the stems and seeds to clean them out.
   ▶ ≈2:59
8. 8
   Cut the poblano peppers first into strips, then into small squares.
   ▶ ≈3:27
9. 9
   Heat oil in a pan, add the drained potatoes and cook until they soften slightly and turn a bit golden.
   ▶ ≈3:41
10. 10
    Once the potatoes are lightly browned, add the chopped poblano peppers and stir together so they absorb the flavor.
    ▶ ≈4:01
11. 11
    Crack the ten eggs into a bowl, add a pinch of salt and beat well.
    ▶ ≈4:08
12. 12
    While the potato mixture keeps cooking, start the salsa: grind the garlic and onion together and season with a bit of salt.
    ▶ ≈4:27
13. 13
    Next, grind the roasted chiles; break them apart a bit with your hands first so they're easier to grind smoothly.
    ▶ ≈4:41
14. 14
    Cut the roasted tomatoes into pieces and grind them in batches until everything blends into a rich salsa.
    ▶ ≈4:57
15. 15
    Once the potatoes and poblano peppers are cooked through, pour in the beaten eggs and stir quickly so they set evenly and coat the potatoes and peppers.
    ▶ ≈5:19
16. 16
    Plate the finished potato and egg mixture, serve with warmed tortillas and the freshly made salsa, and pour a cup of the warm orange leaf tea to enjoy the meal.
    ▶ ≈5:36