Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Show:
Two Fat Ladies
Episode:
Breakfast
Huevos Rancheros
- Level: Intermediate
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 6 servings
- Level: Intermediate
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 6 servings
Ingredients
Corn oil
12 eggs
Refried beans
For the green chili sauce:
8 ounces ground beef
Corn oil
1 1/2 pints (3 cups) water
2 medium tomatoes, chopped
1 large roasted green chile, chopped
1/2 onion, finely chopped
1 clove garlic, crushed
Dash Worcestershire sauce
Salt
Black pepper, freshly ground
2 tablespoons corn flour
To serve:
6 corn tortillas
Directions
- To make the chili sauce, brown the beef in a little oil over medium heat. Add water, tomatoes, green chile, onion, garlic, Worcestershire, and salt and pepper to taste; stir. Bring to the boil, then simmer for 10 to 15 minutes. Add the cornflour (mixed with a little water), stir well and cook for 10 minutes more. ( The sauce keeps in the fridge and can be frozen. It may need more liquid if too thick after thawing). Keep the sauce hot.
- Heat about 2 inches of corn oil in a large frying pan and cook the tortillas, one at a time, for a few seconds on each side (do not let them become crisp). Drain on a paper towel.
- Pour off most of the oil, then return the pan to a low heat. Fry the eggs 2 or 3 at a time. Top each tortilla with 2 eggs and pour a ladle of green chili sauce over each portion. Serve with refried beans.
