Huevos Divorciados

Ingredients

• 4 corn tortillas (6-inch)
• 4 large eggs
• 1 cup refried beans
• 3 roma tomatoes
• 1 dried chile de árbol (or 1 tablespoon chipotle in adobo)
• 1 small clove garlic
• 4 tomatillos, husked and rinsed
• 1 serrano chile
• 2 tablespoons chopped white onion, divided
• 2 tablespoons chopped fresh cilantro, divided
• 3 tablespoons neutral oil or lard, divided
• 1/4 cup crumbled queso fresco
• Salt, to taste

Before you cook

• Husk, rinse, and dry the tomatillos
• Stem the dried chile and shake out any seeds
• Roughly chop the onion and cilantro, keeping separate portions for each salsa
• Crumble the queso fresco and set it aside for garnish

Steps

1. Set a dry skillet or griddle over medium-high heat.
2. Char the tomatoes, tomatillos, garlic, and serrano chile in the hot skillet, turning occasionally, until blackened in spots, about 8 minutes.
3. Toast the dried chile in the same skillet for about 20 seconds per side, until fragrant.
4. Transfer the toasted chile to a bowl of hot water and let it soften for 10 minutes.
5. Combine the charred tomatoes, half the garlic, half the onion, the softened chile, and a pinch of salt in a blender.
6. Blend the tomato mixture until smooth to make the salsa roja.
7. Pour the salsa roja into a small saucepan and simmer it over low heat for 5 minutes, then set it aside.
8. Combine the charred tomatillos, the remaining garlic, the remaining onion, the serrano chile, and half the cilantro in the blender.
9. Blend the tomatillo mixture until smooth to make the salsa verde.
10. Season both salsas with salt to taste.
11. Warm the refried beans in a small saucepan over low heat, stirring occasionally, until heated through.
12. Wipe out the skillet and set it over medium heat with half the oil.
13. Warm each tortilla in the skillet for about 30 seconds per side, until soft and pliable, then stack them under a towel.
14. Add the remaining oil to the skillet.
15. Crack the eggs into the skillet, spacing them apart.
16. Fry the eggs for 2 to 3 minutes, until the whites are set and the yolks are still runny.
17. Spread a layer of warm refried beans across the center of each serving plate.
18. Lay two warmed tortillas on each plate, slightly overlapping in the middle over the beans.
19. Slide one fried egg onto each tortilla.
20. Spoon salsa roja generously over one egg, spreading it just to the center line.
21. Spoon salsa verde generously over the other egg, spreading it just to the center line so the two salsas meet but don't mix.
22. Sprinkle the crumbled queso fresco and remaining cilantro over the top.
23. Serve immediately while the eggs are hot.