Serve this filling dish for breakfast, and you won’t have to be concerned about what to make for lunch.
"The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008
|2 15-oz (420 g) cans pinto beans||2 tbsp white wine vinegar|
|3 tbsp lard or vegetable oil||1 tbsp tomato paste|
|1 onion, chopped||1 tsp ground cumin|
|3 garlic cloves, chopped||1 tsp dried oregano|
|1 vegetable stock cube, crumbled, or salt to taste||1/2 tsp sugar|
|4 small dried hot red pequin chiles||4 corn tortillas|
|1/4 cup boiling water||6 tbsp vegetable oil|
|1/2 lb (750 g) ripe tomatoes, peeled||4 large eggs|
|1 onion, chopped||1 avocado, pitted, peeled, and sliced|
|2 garlic cloves, chopped||1 chopped cilantro|
|1 tbsp olive oil|
To make the beans, drain the beans, reserving some of the liquid from the can. Rinse the beans. Heat the lard in a frying pan over medium heat. Add the onion and garlic and cook about 7 minutes, until the onion is golden. Increase the heat to medium high. In batches, add the beans and stir and mash them with a wooden spoon, adding some of the bean liquid, as needed, to make a coarse puree. Add the stock cube and reduce the heat to low. Cook, stirring often, until thick.
To make the sauce, combine the chiles and boiling water in a small bowl and soak for 15 minutes. Drain, discarding the liquid. Puree the tomatoes, chiles, onion, and garlic in a blender. Heat the oil in a large frying pan over medium heat. Add the tomato mixture and cook, stirring frequently, about 5 minutes. Add the vinegar, tomato paste, cumin, oregano, and sugar and simmer over medium-low heat for 10 minutes.
To assemble, heat 4 tbsp of the oil in a frying pan over high heat until shimmering. Fry each tortilla for approximately 30 seconds on each side, until hot but not crisp. Transfer to paper towels. Add the remaining 2 tbsp oil to the pan. Add the eggs and fry according to your taste.
To serve, place each tortilla on a dinner plate and top with an egg. Spoon some of the tomato sauce over each, and garnish with the avocado slices and cilantro. Add a spoonful of the beans to each tortilla, and serve hot.
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