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Huevos rancheros
Serves 4 Starters and mains
Ingredients
- 500g smooth salsa roja (see recipe)
- 500g refried beans
- 60ml vegetable oil
- 8 corn tortillas, preferably stale
- 8 eggs
To serve (optional)
- firm, salty aged cheese corn chips
For the salsa roja
- 400g ripe plum tomatoes
- 3 jalapeño chilies
- 1/2 white onion
- 2 garlic cloves
- handful coriander
- 2tsp salt
Method
Heat the salsa in a small pan over a low heat until it comes to the boil and set aside. Heat the refried beans in another small pan and set aside.
Heat the vegetable oil in a large frying pan over a medium heat. Fry the tortillas, one by one, for about 10 seconds on each side, using tongs to flip. They need to stay soft and not become crunchy. Transfer to a warm plate.
In the same frying pan, fry the eggs, in pairs, to your liking, adding salt to taste.
Put two cooked tortillas, side by side, on a warm plate and top with the fried eggs. Pour a good scoop of salsa roja over and add a dollop of refried beans on the side. Grate some cheese over the beans and serve with corn chips, if using.
For the salsa roja
Put the tomatoes, chillies, onion and garlic in a pan and add water to cover (although they will float). Bring to the boil, then lower the heat and boil for 15 minutes, then transfer to a bowl and leave to cool for a couple of minutes.
Put the cooked vegetables, coriander and salt in a blender or food processor, in batches if necessary, and blend slowly, gradually increasing the speed to get the consistency you want. Transfer to a medium pan and cook over a medium heat for 5 minutes, adding more salt if needed.
If not using immediately, bring to the boil in a small pan before cooling and storing in the fridge for up to 1 week.