Huevos Rancheros

Ingredients

• For Chipotle Refried Beans:
• 1 tablespoon of olive oil
• ½ Onion, chopped
• 1 clove of garlic, chopped
• 2 Chipotle Pepper Frankfurters, chopped into cubes
• 1 can of black beans
• ¼ cup water
• ½ tsp cumin
• Other:
• Vegetable Oil
• 6 Corn Tortillas
• 1 Recipe of Salsa Verde
• 6 Fried Eggs
• Red Radishes
• Cilantro

Instructions

1. For Chipotle Refried Beans:
2. In a medium sized pan, heat the olive oil.
3. Add in the onion and garlic and saute for a few minutes, until the edges begin to brown.
4. Add in the chopped hotdogs and saute on a high flame, until the hotdogs have some crispy edges.
5. Remove the hotdogs from the pan into a bowl and set aside.
6. Add the can of beans and water to the pan and cook on a medium flame for 3 minutes.
7. Then turn the flame down and mash with a fork until all the beans are mashed.
8. Add back in the hot dogs.
9. Finally add in the cumin and mix to combine.
10. For the Corn Tortillas:
11. In a medium sized pan pour in the oil until it is about 1 centimeter high and put on a high flame.
12. Fry the tortillas, flat, in the oil until lightly golden brown and transfer onto a plate with a paper towel on it to soak up the oil.
13. To Assemble:
14. Spoon on some of the refried beans on the tortilla. Then place the egg on top of that followed by the salsa verde. Garnish with thinly sliced radish and cilantro.

https://www.eitanbernath.com/2016/05/08/huevos-rancheros/