Anyone from Redondo remember Polly's on the Pier? They closed a few years ago and I regrettably never asked for a recipe. Their huevos rancheros were out of this world!
It was super chile forward (less tomato), above average spicy, and slightly chunky, not smoky.
I've been trying to improvise with mostly dried and rehydrated arbol, guajillo, and puya, but it just doesn't hit the same. I found this old pic on their dead yelp page. Is the green fresh serrano? Also which tool gets this kind of consistency?Seems like maybe M&P but less likely since they made large quantities at a time. Any insight would be so helpful as I really don't seem to have the magic touch.
by carmino505