Classic Huevos Rancheros with Homemade Salsa

1Prepare the Salsa Ranchera: Heat 1 tablespoon of vegetable oil (1 tbsp) in a medium saucepan over medium heat. Add the diced onion and sauté until softened, about 4 minutes. Add the minced garlic (2 cloves) and cook for 1 minute until fragrant.

2Stir in the crushed tomatoes, broth, oregano, and cumin. Bring the mixture to a simmer, then reduce the heat to low and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season generously with salt and pepper. Keep warm.

3Heat the Refried Beans: In a small saucepan, combine the refried beans with 2 tablespoons of water or broth. Heat over low heat, stirring frequently until smooth and warm. Keep warm.

4Prepare the Tortillas: Heat 1/4 cup of vegetable oil (1 tbsp) in a large skillet over medium-high heat. One at a time, quickly fry the corn tortillas (8) for about 30 seconds per side, just until they are softened and slightly crisp but not brittle. Transfer the tortillas to a plate lined with paper towels to drain excess oil. Add more oil as needed.

5Fry the Eggs (8 large): Wipe out the skillet and add the remaining 1/4 cup of vegetable oil (1 tbsp) (or use fresh oil). Heat over medium heat. Carefully crack the eggs (8 large) into the skillet, working in batches if necessary, and fry them sunny-side up or over easy until the whites are set and the yolks are still runny. Season the eggs (8 large) immediately with salt and pepper.

6Assemble the Huevos Rancheros: Place two fried tortillas on each serving plate. Spread a spoonful of warm refried beans over the tortillas. Carefully place two fried eggs (8 large) on top of the beans.

7Spoon a generous amount of the warm Salsa Ranchera over the eggs (8 large), ensuring the yolks are partially covered. Garnish immediately with crumbled cotija cheese (if using) and fresh cilantro. Serve immediately, optionally accompanied by sliced avocado or sour cream.