Name: Huevos Rancheros
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: Corn oil; 12 eggs; Refried beans; 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; 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.

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For the green chili sauce:

To serve:

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