For the El Pato sauce, I first fried some diced jalapeno and then added a few shakes of onion powder, garlic powder, chili powder, cumin, paprika, salt, oregano, cinnamon, five spice (I wanted to use ground cloves but had none), frying for another 30 seconds, then added the tomato sauce and a dash of white vinegar before bringing it to a boil.

I also used tortilla chips rather than frying tortillas myself, covered the pot for a couple of minutes after adding the eggs to poach them, and topped it with grated cheese and chopped cilantro before covering again.

It turned out delicious! I felt that it needed a little more sauce though, so I will use an extra half cup next time.

Also be careful with adding lime. A little seemed to go a long way with this dish (the way I made it, anyway). I like it but my fiancee preferred it without the lime.