Deep-frying corn tortillas until cripsy has been a revelation. I suppose it’s the same as the hard shells you can buy at the supermarket, but it tastes so much better!
That fried corn tortilla is the base for huevos rancheros, a dish I wasn’t sure I would like, but I absolutely adore it. I do cheat with store-bought refried beans, because the M&S ones are really good and comes in a small tin perfect for two portions of huevos rancheros. The other toppings are of course optional but I think there should be avocado, soured cream, some kind of salsa or tomatoes, a fried egg obviously, grated cheese and plenty of coriander and lime.
I could never eat this for breakfast (it is a breakfast dish!); it’s much too filling, but it would be great for brunch or for supper, which is how we’ve eaten it.
Huevos rancheros, serves 2
Inspiration from Matrepubliken.
2 corn tortillas
200 ml vegetable oil
2 large eggs
1 small tin refried beans (I buy from M&S) or homemade
1 avocado, sliced
2 lime wedges
Heat up the oil in a deep frying pan until 170C. Place one tortilla at the time in the oil and fry until crispy and golden, approx 30 seconds. Turn it around so it’s golden on both sides. Drain on kitchen towel.
In a separate frying pan fry the eggs on high heat. Heat up the beans. Place the crispy tortillas on plates. Add a fried egg to each, divide the beans and follow with the toppings, salt and pepper. Eat while it’s warm.