This version is modeled, loosely, on the one they serve over at Mona’s (voted by Edward to be the best huevos in Denver). It is not terribly “authenitic” but it is good. To make it extra special, we made fresh corn tortillas and fried them, but any store bought corn tortilla will work great.
What you need (per person):
- 3 corn tortillas*
- 1/2 can of pinto beans, warmed
- About 1 cup of green chili
- 2 eggs, fried, over easy
- Optional: lime wedges, avocado slices, diced tomato
What to do:
- Warm the beans on low heat in a sauce pan. Add some chili powder and salt if you think they need it.
- Meanwhile, heat up some vegetable oil in a large skillet. Place 1-2 tortillas in the oil and fry until slightly golden and crispy. Turn the tortillas and repeat on the other side. Do this for all the tortillas, and drain on a paper towel.
- Warm up the left-over green chili. (I did it in the microwave)
- To make a good over medium fried egg: melt a about a teaspoon of butter in a non-stick pan on medium-high heat. Crack two eggs into the pan. Allow the whites to become opaque and then carefully flip with a spatula (or, loosen with a spatula, then flip with a flick of your wrist if you’re feeling brave!) Cook for another 30 seconds and then remove from heat.
- To assemble: place some beans in the bottom of the bowl, then place the crispy tortillas around the edge of the bowl. I torn mine in half for better arranging. Add a spoon-full or two of green chili to the beans. Place the eggs on top of this, and then smother it all with the rest of the green chili. Sprinkle with chili powder and pepper to taste. Garnish with lime, avocado, tomato or anything else your heart desires.
- Now, dig in!!
*To make the fresh corn tortillas, we use Maseca instant corn masa flour. The instructions are really easy to follow on the bag, but essentially, you add some water to the flour. Mix for a couple minutes, then shape into balls and roll (or press) out into tortillas. Cook on a dry skillet 50 seconds per side. Done. Yum.