Huevos Rancheros

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

2Add the chopped tomatoes, stock, oregano, salt, and pepper to the saucepan. Bring the mixture to a simmer, then reduce the heat and cook for 10-15 minutes, allowing the tomatoes to break down.

3Carefully transfer the salsa mixture to a blender or food processor and blend until smooth. Taste and adjust seasoning. Keep the salsa warm over low heat.

4Heat the Refried Beans: Empty the refried beans into a small saucepan. Heat over medium-low heat, stirring occasionally until warm throughout. If the beans are too thick, stir in a tablespoon or two of water or milk to reach a smooth consistency. Keep warm.

5Prepare the Tortillas: Pour about 1 cm of vegetable oil (1 tbsp) into a large skillet over medium-high heat. Once the oil is shimmering, fry the corn tortillas (8) one at a time for about 30 seconds per side, until they are heated through and slightly crisp but still pliable. Drain the tortillas on a plate lined with paper towels. Keep warm.

6Cook the Eggs (8 large): Wipe out the skillet used for the tortillas (or use a separate non-stick pan). Add a little fresh oil if needed. Fry the eggs (8 large) sunny-side-up over medium heat until the whites are fully set and the yolks are still runny, about 2-3 minutes. Season the eggs (8 large) generously with salt and pepper.

7Assemble the Dish: Place two warm tortillas on each serving plate. Spread a spoonful of warm refried beans evenly over the tortillas. Carefully place two sunny-side-up eggs (8 large) on top of the beans.

8Generously ladle the warm Ranchero Salsa over the eggs (8 large). Garnish each plate with slices of fresh avocado, crumbled cotija cheese, and chopped cilantro. Serve immediately, optionally with a drizzle of Mexican crema.