Instructions: To make the chili sauce, brown the beef in a little oil over medium heat. Add all the other ingredients, except the corn flour, and stir.

Bring to the boil, then simmer for 10-15 minutes. Add the cornflour

(mixed with a little water), stir well and cook for 10 minutes more.

( The sauce keeps in the fridge and can be frozen. It may need more liquid if too thick after thawing). Keep the sauce hot.

Heat the oil in a large frying pan and cook the tortillas, one at a time, for a few seconds on each side (do not let them become crisp).

Drain on a paper towel. Pour off most of the oil, then return the pan to a low heat. Fry the eggs 2 or 3 at a time. Top each tortilla with 2 eggs and pour a ladle of green chili sauce over each portion. Serve with refried beans.

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