To make the chili sauce
, brown the beef in a little oil over medium heat. Add water, tomatoes, green chile
, onion, garlic, Worcestershire, and salt and pepper to taste; stir. Bring to the boil, then simmer
for 10 to 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 about 2 inches of corn 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
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