Huevos Rancheros

Instructions

1. 1

   Prepare the Ranchero Sauce

   • Heat 1 tbsp of oil in a medium saucepan over medium heat.
   • Add the chopped onion, garlic, and jalapeño. Sauté for 4-5 minutes until the onion is translucent and softened.
   • Stir in the diced tomatoes, ground cumin, Mexican oregano, chipotle powder, salt, and pepper.
   • Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Keep warm.
2. 2

   Warm Tortillas and Beans

   • While the sauce simmers, warm the refried beans in a small pot over low heat, stirring occasionally until smooth.
   • In a large skillet, heat 1/4 cup of oil over medium-high heat. The oil is ready when it shimmers.
   • Using tongs, carefully place one tortilla in the hot oil. Fry for 15-20 seconds per side, just until it's soft and pliable but not crispy. Repeat with all tortillas, adding more oil if needed.
   • Place the fried tortillas on a plate lined with paper towels to drain excess oil.
3. 3

   Fry the Eggs

   • In the same skillet, ensure there is a thin layer of oil. Reduce heat to medium. If the pan is dry, add a little more oil.
   • Carefully crack the eggs into the skillet, being careful not to crowd them (work in two batches if necessary).
   • Cook for 2-3 minutes for sunny-side-up with runny yolks, or until the whites are fully set and the yolks reach your desired doneness.
   • Season the eggs with a pinch of salt and pepper.
4. 4

   Assemble and Serve

   • To assemble, place two warm tortillas on each plate, slightly overlapping.
   • Top each tortilla with a fried egg.
   • Generously spoon the warm ranchero sauce over and around the eggs.
   • Garnish with crumbled cotija cheese, sliced avocado, and fresh cilantro. Serve immediately with a side of warm refried beans.