0.0 – 0 reviews • Main Dish
| 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
379 |
| Total Fat |
26 g |
| Saturated Fat |
7 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
3 g |
| Sugar |
3 g |
| Protein |
20 g |
| Cholesterol |
347 mg |
| Sodium |
790 mg |
| Serving Size |
1 of 6 servings |
| Calories |
379 |
| Total Fat |
26 g |
| Saturated Fat |
7 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
3 g |
| Sugar |
3 g |
| Protein |
20 g |
| Cholesterol |
347 mg |
| Sodium |
790 mg |