US-India Global Review

54 US-INDIA GLOBAL REVIEW JANUARY-MARCH 2018 reserved (see NOTES) Four 6-inch corn tortillas, • warmed Arbol Salsa (see related • recipe, at left) or your favorite green salsa, for serving 6 ounces queso fresco, sliced • or crumbled, for serving Flesh of 1/2 ripe avocado, • sliced, for serving 4 dried arbol chile peppers, • for serving Chopped scallions, for serving • Steps Combine the clarified butter (or ghee) and vegetable shortening in a medium skillet over medium- high heat. Line a plate with paper towels. Crack the eggs into a bowl, then add the onion and kosher salt, whisking until well incorporat- ed. Once the butter-shortening mix- ture is shimmering (and measures about 340 degrees on an instant- read thermometer), pour one- quarter of the egg mixture into the skillet. Cook, undisturbed, for about 1 1/2 to 2 minutes; the egg's edges will crisp and crinkle, and the underside will brown like a pancake. Carefully flip the egg over, top with the cracklings, then use a spoon to baste the crack- lings with some of the fat in the pan. Cook for about 30 seconds to 1 minute, then transfer the egg to the lined plate. Repeat with the egg mixture to make 3 more puffy fried eggs. Discard all but 2 tablespoons of the butter/shortening from the pan (you may not need to discard any), then add the beans. Use the back of a wooden spoon to lightly mash about half the beans, and add 2 to 3 tablespoons of the reserved bean liquid (or water, if needed) until the beans are thinned to the consistency of hum- mus. Divide the warm tortillas among individual plates. Spread 2 table- spoons of the beans onto each one, then top each portion with a puffy fried egg, a spoonful or two of the salsa, some cheese, avoca- do slices, a dried chile de arbol and scallions. Serve right away, with more salsa on the side. NOTES: To cook your own pinto beans, rinse 1 cup dried pinto beans and put in a medium pot; cover with water by 2 inches, then bring to a boil over medium heat. Add 1 small yellow quartered onion, 1 bay leaf and 6 whole cloves of garlic, then lower the heat so the beans cook at a low boil. Cook, partially covered, for about 2 hours, until soft but not falling apart; you may need to add more water to the pot. Chubbs Tacos. Photo by Deb Lindsey for TheWashington Post.