Pollo Pulquero is a dish best served in the dark

Look at those beans!  They're sitting there because Pollo Pulquero is ugliest tasty dish you've ever seen.  Rick doesn't even put a picture of it in the book!  It's sort of symptomatic of being cooked in a slow cooker for six hours, so what can you do.

The prep on this one is silly easy.  You put things in a slow cooker, and then you come back.  So I'll be economical with my words.  Write a to do list, get some groceries and make the jump.

My eggs have style, Oaxacan style.

What happens when you keep pushing off Friday Night Mexican? You get Saturday Morning Mexican.  And if you push it off some more, you get Sunday Morning Mexican.  And if you push it off more than that, your reader gets angry. Yes, reader.  So these eggs are done Oaxacan style.  What makes them Oaxacan style? I'm not really sure.  Is it the cutting into ribbons? Is it the use of tomatoes?

This recipe came from "Everyday Mexican", which is not to be confused with Rick Bayless' "Mexican Everyday".  Seriously it's two different books.  One of the only things that this book has going for it is that it fits in your jacket pocket.  It has teeny tiny little print, no back story for the recipes, and completely lacks an author.  This is one of those books that companies crank out when they want to publish a book on topic X.  Regardless, it's where we got this week's recipe.  So strap in; it's over before you know it.