Once long ago I had this dish in New Mexico. Every morning I rushed to the local restaurant for this heaven on a plate. Over the years I have ordered this same dish from various places and it was never the same. This past summer while on vacation I once again ordered this dish and yet again it wasn't what I remembered, not even close. When we got home and my poblanos where ready to be picked I decided to make what I remembered. What I came up with may not be exactly what I had all those years ago but it is very very close and very very good, as well as pretty.
1turn the oven on 400 and put the peppers directly the rack. Turn them every 5 minutes. Once a charred on all side remove from the oven and let cool.
2In a heavy skillet brown the ground meat. Drain fat if needed.
3Add chili powder,cumin, garlic powder, ancho chili powder, salt, pepper to the browned meat and mix well. Add 2/3 cup water and simmer until water has evaporated.
4Cut open the peppers and remove the seeds and stems. set a side and keep warm.
5In a medium bowl add the beans and mash with a potato masher. Mash smooth or a little lumpy as you please. Add the wine a little at a time until you get a mashed potato like texture. In a sauce pan heat a small amount of oil 1 table spoon give or take. Add you bean mixture and heat until bubbling stirring constantly. This only takes a few minutes. Cover and keep warm.
6Lightly toast the tortillas and break into ruff quarters.
7While the eggs are frying up to a nice over medium start your plates ( I used my oven to keep everything warm as I worked) lay out 1 roasted pepper on each plate, place a flour tortilla quarter on top of the pepper, then the ground meat, the beans come next. Top that off with your favorite Mexican sauce I used my homemade enchilada sauce. 1 or 2 over medium eggs go on top of all of that. Serve with your favorite salsa. I circled the plate with my homemade salsa verde letting the eater chose how much or how little salsa they wanted.