We need to taco ’bout how delicious these spicy tacos are. Full of fiery flavour, these refried beans, fried egg and chilli salsa tacos make a speedy Mexican feast
• 8 eggs
• bunch coriander, chopped
• 100g cheddar, grated
For the mini tortillas:
• 350g plain flour, plus extra for dusting
• 2 tablespoons olive oil, plus extra for oiling
• 1/2 teaspoon salt
• 225ml water
For the chilli sauce:
• 6 red chillies, seeds removed
• 3 tomatoes, skin and seeds removed
• 1 shallot, peeled
• 1 tablespoon lime juice
• 1 garlic clove, grated
For the refried beans
• 450g canned cooked pinto beans
v1 tablespoon olive oil
• 1/2 onion, finely diced
• 1 teaspoon chipotle powder
• freshly ground black pepper
1 Make the tortillas by putting the flour and oil into a mixing bowl, and stir until the mixture becomes slightly coarse. Add the salt and water, and combine using a wooden spoon until the mixture turns into a ball of dough.
2 Flour a work surface and tip the dough out on to it. Flour your hands and knead for 4–5 minutes until the dough becomes elastic. Wrap the dough in some oiled cling film and leave it to rest somewhere warm for 30 minutes.
3 Preheat the oven to 80°C. Remove the cling film and put the dough back on to a lightly floured work surface. Divide the dough into 16 equal pieces. Roll a piece into a ball then flatten it with the palm of your hand. Use a rolling pin to roll it out into a circle about 7.5–10 cm in diameter and set this aside on a plate. Repeat with all the pieces of dough.
4 Heat a griddle pan over a medium heat and dry-fry the tortillas one at a time for 2–3 minutes on each side. Keep the cooked tortillas warm wrapped in foil in the oven.
5 To make the chilli sauce, put all the ingredients into a food processor and whizz until smooth. Pour into a saucepan and slowly simmer for 10 minutes until the sauce has thickened.
6 For the refried beans, drain and rinse the pinto beans then keep to one side. Add the oil to a frying pan over a medium heat and fry the onion for 3 minutes. Add the chipotle powder and beans and stir. Pour in enough water to cover the mixture, plus an extra 1 cm. Bring this to a simmer and cook until all the water has evaporated. Remove from the heat and mash the beans with the back of a fork until they are slightly mushy. Season to taste.
7 Heat some oil in a large frying pan and fry the eggs to your guests’ liking. Spread each tortilla with some refried beans, top with a fried egg and the pour over the chilli sauce.
8 Sprinkle with coriander and cheese and serve.
Recipe courtesy of Fern Green, extracted from Breakfast: Morning, Noon & Night. Photography by Danielle Wood © Hardie Grant.