Huevos Rancheros

Ingredients

• 8 large eggs
• 8 corn tortillas
• 1 can (28 ounces) whole tomatoes, drained
• 2 jalapenos, stemmed
• 1/2 white onion, quartered
• 3 cloves garlic, unpeeled
• 2 cups refried pinto beans
• 1/2 cup crumbled queso fresco
• 1/4 cup vegetable oil
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Before you cook

• Drain the tomatoes well.
• Stem the jalapenos, quarter the onion, and leave the garlic cloves in their skins.
• Warm the refried beans in a small saucepan over low heat and keep them hot.

Steps

1. Heat a dry cast iron skillet over high heat for 3 minutes, until it is smoking lightly.
2. Lay the jalapenos, onion, and unpeeled garlic in the dry pan and char them for 8 to 10 minutes, turning, until blackened in patches and softened.
3. Peel the garlic and drop it into a blender with the charred jalapenos and onion.
4. Add the drained tomatoes, the salt, and the cumin, then blend until the sauce is smooth.
5. Heat 1 tablespoon of the oil in a saucepan over medium-high heat and pour in the blended sauce, standing back as it spatters.
6. Simmer the sauce for 10 minutes, stirring now and then, until it darkens and thickens enough to coat a spoon, then keep it warm.
7. Heat the remaining oil in a skillet over medium-high heat and fry the tortillas one at a time for about 20 seconds per side, until pliable and just beginning to crisp.
8. Drain the tortillas on paper towels and stack two on each plate.
9. Pour off all but 2 tablespoons of the oil and fry the eggs over medium heat for 3 minutes, until the whites are set and the yolks are still runny.
10. Spread the hot refried beans over the tortillas on each plate.
11. Set two fried eggs on each portion and ladle the warm ranchero sauce around and over the whites, leaving the yolks bare.
12. Scatter the queso fresco and cilantro over the top and serve with lime wedges.