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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I was taught this method by our maid when we lived in Guadalajara during the '60's. Makes a wonderful breakfast or light dinner Ingredients:
1 large onion, chopped |
3 large tomatoes, peeled and seeded |
1 garlic clove, minced |
1 jalapeno, seeded and chopped |
1 cup refried beans |
12 eggs |
6 corn tortillas |
6 tablespoons mild oil |
salt and pepper |
Directions:
1. In a pan heat two Tbsp of oil.
2. Add the chopped onion, tomatoes, jalapeno and garlic.
3. Cook until reduced.
4. Add some water and reduce again.
5. Taste and adjust the seasoning.
6. In a frying pan heat 2 Tbsp of oil and fry the tortillas to a crisp yet soft texture and set aside and keep warm.
7. Warm the refried beans.
8. Add the remaining oil to the pan and fry the eggs to your taste.
9. For each serving spread a tortilla with refried beans, top with two eggs and they pour sauce over.
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