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Ranch-style Eggs with Refried Beans

This traditional breakfast dish, Huevos Rancheros, is eaten all over Mexico; here it is served with refried beans, Frijoles Refritos.

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  1. 1

    To make the refried beans, drain the beans, reserving some of the liquid from the can. Rinse the beans and set aside. Heat 3 tbsp of lard in a frying pan and fry 1 chopped onion and 3 garlic cloves over a medium heat for 5–10 minutes, or until golden. Increase the heat and add the beans in spoonfuls. Take care as they will spit as you stir them round quickly.

  2. 2

    Mash with a potato masher, adding some of the reserved liquid, if necessary, to make a coarse purée. Add the stock cube or salt, and continue cooking over a low heat, stirring frequently, until thick.

  3. 3

    To make the sauce, place the tomatoes, chillies, 2 garlic cloves, and 1 onion in a blender or food processor and process to a paste. Heat 1 tbsp of oil and fry the paste for 5 minutes, stirring frequently. Add the tomato purée, cumin, oregano, wine vinegar, and sugar, and allow to simmer for 10 minutes, adding water if the sauce becomes too thick.

  4. 4

    Heat 1 tbsp of the oil in a frying pan until very hot. Fry each tortilla for approximately 30 seconds on each side, or until hot but not crisp. Keep warm. Add the remaining oil to the pan and fry the eggs.

  5. 5

    To serve, place each tortilla on a warmed serving plate and place an egg on top. Spoon a generous amount of the heated sauce over each egg. Serve with the refried beans, a sprinkling of chopped coriander, and slices of avocado. Spoon any remaining sauce into a bowl to serve separately.


  • 4 tortillas
  • 4 eggs
  • 1 tbsp coriander , chopped, to serve
  • 1 avocado, sliced and peeled, to serve
  • 800g pinto beans , cans or borlotti
  • 3 tbsp lard
  • 2 onions , chopped
  • 5 garlic cloves , chopped
  • 1 vegetable stock cubes , to taste
  • 750g tomatoes, ripe, peeled
  • 4 hot red pequín chillies, small dried, crumbled into 4 tbsp boiling water
  • 2 tbsp sunflower oil
  • 2 tbsp tomato purée
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp white wine vinegar
  • ½ tsp sugar

Serves 4

Total time required Total time:

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Recipe shopping list

17 products

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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