Chipotle Huevos Rancheros with Chorizo, Goat Cheese and Plantains - Rick Bayless

Ingredients

• 1 can (15-ounce) can diced tomatoes, preferably fire-roasted, undrained
• 2 to 3 canned chipotle chiles
• A tablespoon or so of the chipotles’ canning sauce
• About 4 tablespoons vegetable or olive oil or bacon drippings (divided use)
• 1/2 medium white or red onion, thinly sliced
• 2 or 3 garlic cloves, peeled and finely chopped
• 1 cup chicken, pork, beef or vegetable broth or water
• About 4 ounces (1/2 cup) fresh Mexican chorizo sausage, casing removed
• 1/2 black-ripe plantain, peeled and cut into pieces a little smaller than ½ inch
• 4 eggs
• Salt
• 4 corn tortillas
• About 1/2 cup goat cheese crumbles (or use queso fresco or fromage blanc)
• Cilantro leaves for garnish