Beet-Rizo Breakfast Tacos

What to do

1. In a nonreactive bowl or shallow dish, layer the chiles, onion, and garlic and pour over the vinegar and warm water and cover tightly with plastic wrap. Set aside at room temperature for 1 hour.
2. Transfer the chiles from the vinegar mixture along with ½ cup of the chile vinegar to a blender and process to form a rough paste. If the paste is too thick to easily process, thin it by adding water, 1 tablespoon at a time.
3. In a bowl, thoroughly mix together the chile paste, olive oil, cumin, oregano, cloves, salt, and pepper.
4. Add the finely chopped beets and mix until evenly distributed.
5. In a non-stick skillet set over medium-low heat, cook the beet-rizo until the chile paste becomes very fragrant and the mixture is cooked through. Set aside and keep warm.
6. Meanwhile, fry the eggs in a nonstick skillet or over a griddle with some oil and cook until desired doneness.
7. Put several tortillas in a single layer on a griddle or in a non-stick skillet set over medium-low heat. Heat them for about 30 seconds, and then turn them so they warm on both sides. If not assembling the tacos immediately, place the tortillas in a kitchen towel and then wrap the entire package tightly in aluminum foil.
8. To assemble the tacos, layer the beet-rizo over the taco shells onto a large serving plate or separate plates. Top with the fried eggs, slices of avocado, sliced cherry tomatoes, red onion, watercress leaves and cilantro. Just before serving, sprinkle with cheese and set out a few wedges of lime.