Refried Beans, Fried Egg & Chilli Salsa Tacos

40 mins, plus resting time prep, 35 minutes cook

Serves 8

Ingredients

8 free range eggs

Bunch of coriander, chopped

100g Cheddar, grated

2 tbsps olive oil, plus extra for oiling

½ tsp salt

225ml water

For the chilli sauce:

6 red chillies, seeds removed

3 tomatoes, skin and seeds removed

1 shallot, peeled

1 tbsp lime juice

1 garlic clove, grated

For the refried beans:

1 × 450g can cooked pinto beans

1 tbsp olive or rapeseed oil

½ onion, finely diced

1 tsp chipotle powder

Salt and freshly ground black pepper

Method

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.

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 (plastic wrap) and leave it to rest somewhere warm for 30 minutes.

Preheat the oven to 80°C/Fan 60°C/Gas ¼. 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 7.5–10cm diameter and set this aside on a plate. Repeat with all the pieces of dough. 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.

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.

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.

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. Sprinkle with coriander and cheese and serve.