Huevos Rancheros

A Mexican classic with my little twist (avocado, feta and mint salsa). This is definitely one of the best brunch dishes you can get, so is 100% worth trying for yourself! Full recipe below...



INGREDIENTS


Tortillas / Tostadas:

Makes 8

1 cup masa harina flour

1.5 cups water

1 tsp fine sea salt

Vegetable oil (for frying)


Pico de Gallo (cold salsa):

Serves 4-6

4 vine tomatoes (seeds removed so just the flesh is left)

1 jalapeno

1/2 white onion

Small bunch of coriander (stalks discarded)

Juice of 1 lime

Salt

Salsa Roja (warm salsa):

Serves 6-8

6 plum tomatoes

1 onion

2 jalapeños

4 garlic cloves

Small bunch of coriander (stalks discarded & leaves chopped)

Salt


Refried Beans:

Serves 6-8

1 Bianco Forte capsule (to give us 230ml of coffee)

1 tbsp oil

1 white onion (diced)

2 garlic cloves (minced)

2 tsp cumin seeds

1 tsp ground coriander

2 cans black beans (strained & rinsed)

Salt & pepper


Avocado, Feta & Mint:

Serves 4-6

1 avocado (finely diced)

100g feta (half a block)

Small handful of mint leaves (finely chopped)

2 tbsp olive oil

Salt & pepper


Other:

Eggs

Olive Oil

METHOD


Tortilla:

  1. Mix together flour, water and salt in a bowl.

  2. Knead for a few minutes until combined. Cover and leave to rest for 30 minutes.

  3. Portion out the dough into 8 balls and press between two pieces of parchment paper to get your tortilla (using a tortilla press helps massively here).

  4. Once pressed, cook the raw tortillas on a high heat (cast iron pan is ideal), flipping every 30 seconds, for 2.5 mins total

  5. Add 1/2 inch vegetable oil to a frying pan and shallow fry the cooked tortillas for a few minutes until you have golden and crisp tostadas.


Pico de Gallo:

  1. Finely chop the tomatoes, white onion, jalapeño and coriander. Place into a bowl, add the lime juice and season with salt to taste.

Salsa Roja:

  1. Using an open flame (or torch) char all of the vegetables (expect the garlic) for few minutes, until slightly blackened.

  2. Add the vegetables (including the garlic) to a roasting tray, coat in oil and roast at 200 C for 30 minutes.

  3. Remove from the oven, place everything into a mortar and pestle and crush until you have a nice salsa.

  4. Add the coriander then season with salt to taste.

Refried Beans:

  1. In a pan fry off the onions and garlic in some olive oil until translucent. Add the cumin and coriander and cook for a few more minutes.

  2. Add the pinto beans, coffee and season with salt and pepper to taste.

  3. Cook on a medium - low heat for 30 minutes until the beans have fallen apart and cooked through.

  4. Mash with a fork until a thicker sauce is formed. If too runny, cook for a few more minutes to evaporate any excess water.

Avocado, Feta & Mint:

  1. Add the avocado, mint and olive oil into a bowl.

  2. Crumble in the feta, mix and lightly season to taste (feta is already quite salty).

TO SERVE:


Place tostada onto a plate. Top with some of the refried beans then spoon some Salsa Roja on top of that. Add a fried egg on top of the salsa then serve the Pico de Gallo and avocado on top of the egg. Enjoy!