Mexican Recipes giraffes huevos rancheros recipe

INGREDIENTS

• 400g can black beans
• 100g canned sweetcorn, rinsed and drained
• 4 flour tortillas
• 20 pieces thinly sliced chorizo
• 2 cups mixed cheddar and mozzarella cheese, grated
• 2 tbsp olive oil
• 8 eggs
• Coriander leaves, to serve

For the avocado tomato salsa

• 1 avocado, diced
• 1 beef tomato, deseeded and diced
• 1 small red onion, finely chopped
• 1 clove garlic, chopped
• 1 spring onion, finely sliced
• 1 red chilli, deseeded and chopped (or to taste)
• 1 tbsp fresh parsley, chopped
• 2 tbsp fresh coriander, chopped
• ½ tsp freshly squeezed lime juice

For the adobe sauce

• 3 tbsp vegetable oil
• 100g onion, finely chopped
• 25g adobe chillies, deseeded and chopped (or to taste)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 450ml passata or 400g can chopped tomatoes
• 25g fresh coriander, chopped

Method

1. Preheat the oven to 190°C/gas mark 5. Combine the ingredients for the avocado salsa in one bowl and the ingredients for the adobe sauce in another. Season both to taste with salt and pepper.
2. Mix the black beans and sweetcorn into the adobe sauce then spread a thin layer onto each tortilla. Place the chorizo slices on the tortilla and sprinkle the cheese on top.
3. Place the tortillas on a roasting tray and bake for 5-6 minutes, or until the cheese is bubbling. Set aside keeping warm.
4. Heat the olive oil in a frying pan and fry the eggs. Take the tortillas from the oven, sit 2 eggs on each one and top with the avocado salsa. Garnish with fresh coriander leaves and serve.

Categories: Mexican Recipes