Huevos rancheros

Huevos rancheros

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
sunflower oil, for frying
8 eggs

For the spicy tomato sauce

Quantity Ingredient
1 red chilli
1 garlic clove
4 spring onions
2 tablespoons sunflower oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
pinch cayenne pepper
pinch paprika
2 x 400 g tins chopped tomatoes
1/2 teaspoon caster sugar
salt
freshly ground black pepper

For the corn tortillas

Quantity Ingredient
300g instant masa harina
1 teaspoon salt
300-400ml warm water

For the refried beans

Quantity Ingredient
1 onion
1 tablespoon sunflower oil
1 tomato
1 garlic clove
1 red chilli
1 teaspoon ground cumin
400g tinned pinto beans
120-150ml water
small bunch coriander

Method

  1. To make the tomato sauce, halve, deseed and finely chop the chilli. Peel and crush the garlic and finely chop the spring onions. Heat the oil in a saucepan over a medium heat. Add the chilli, garlic and spring onions with the ground spices. Cook, stirring, for 1 minute, then add the tomatoes and sugar and season with salt and pepper. Add a good splash of water and simmer gently for 30 minutes, then adjust the seasoning and add more water if you prefer a thinner sauce.
  2. To make the tortilla dough, place the masa harina and salt in a bowl. Pour in two-thirds of the water and mix with a knife to a dough. The quantity of water needed depends on the moisture content of the masa harina; add enough to make a soft, but not sticky, dough. Knead well until smooth, then cover and rest for 15–20 minutes.
  3. For the refried beans, halve, peel and finely chop the onion. Heat the oil in a medium saucepan, add the onion and sweat over a low heat until completely soft. Meanwhile, blanch the tomato in boiling water for 10 seconds, then refresh in cold water, dry, peel, quarter, deseed and chop. Peel and crush the garlic, and halve, deseed and finely chop the chilli. Add the tomato, garlic and chilli to the softened onion, with the cumin.
  4. Drain the beans, tip into the pan and fry until heated through. Don’t worry if they start to break up a little. Add the water and simmer gently until it has nearly all evaporated and the beans are soft. Season with salt and pepper. Chop the coriander leaves and stir half through the beans.
  5. Heat the oven to 120°C. Divide the dough into 12 equal pieces and shape each into a ball. Place each ball between 2 pieces of baking parchment, then, using a rolling pin, flatten the dough into 15–16 cm discs. Trim to neaten the edges if preferred.
  6. Heat a griddle or frying pan. Cook the tortillas one at a time for about 1 minute on each side until brown spots appear. Keep the cooked tortillas wrapped in a cloth in the low oven.
  7. To serve, reheat the tomato sauce and the refried beans. Heat enough sunflower oil to cover the bottom of a frying pan and fry the eggs according to preference. Place 2 or 3 tortillas on each plate and spoon the refried beans over them. Top with 2 fried eggs, spoon the tomato sauce over the top and scatter over the remaining coriander. Grind over some pepper and serve at once.
Tags:
Leiths School of food and wine
cookery course
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