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Post-pub nosh deathmatch: Haggis pakora v huevos rancheros

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Having tackled the haggis pakora, we turned our attention to huevos rancheros, which is commonly translated as "country-style eggs".

This most Mexican of delicacies traditionally requires nothing more than corn tortillas and eggs topped with a chilli-spiced tomato sauce. Additional elements might include refried beans or sliced avocado, and queso blanco, (literally "white cheese"), is a common topping in the US variant of the recipe.

We decided to go with the Americanized huevos rancheros, and deathmatch regulars will recall we knocked up some queso blanco - effectively cheese curds - as a prelude to last year's parmo v poutine showdown.

It's hardly rocket science - involving simply milk, lemon juice, a pinch of salt and some cheesecloth - but you'll have to do it the night before tucking into your Mexican treat. Here's my son Rui applying himself to the task:

Rui making cheese curds

Once you've got your queso blanco sorted, assemble the following:

The ingredients for huevos rancheros

Per person you're looking at two corn tortillas, two eggs, half an onion, two tomatoes, some avocado, half a teaspoon of chilli powder, and a handful of coriander leaves.

It's as simple as this:

The first six steps to making huevos rancheros

The second six steps for preparing huevos rancheros

Lovely. So, with the regular gourmet jury assembled, guest waiters Andrés (the tall one) and Diego (the short one) were on hand to present the rival dishes:

Andres and Diego with the two deathmatch contenders

You'll note that this time round our serving staff are not wearing their SPB t-shirts. The above photo was taken last Sunday afternoon, a few hours before the Spain versus Italy footie deathmatch, so now you know why.

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