Huevos rancheros

Pasos

1. Prepare the ranchera salsa by roasting the tomatoes, jalapeño peppers, onion and garlic in a hot skillet until slightly blackened and softened.
2. Blend the roasted vegetables with fresh cilantro and salt until you get a rustic texture, then simmer the salsa in a saucepan with a drizzle of oil until slightly thickened. Keep warm.
3. Prepare the frijoles refritos by sautéing chopped onion and garlic in hot oil until translucent, then add the pinto beans and mash them while cooking until you get a creamy texture.
4. Heat oil in a skillet and quickly fry the corn tortillas for a few seconds on each side until pliable but not crispy. Drain on paper towels.
5. Fry the eggs sunny-side up in a skillet with very hot oil, basting the whites with hot oil until set but keeping the yolks runny.
6. Spread a layer of frijoles refritos on each tortilla arranged on the plates.
7. Place a fried egg on each tortilla, then generously top with warm ranchera salsa.
8. Sprinkle with crumbled queso fresco and chopped fresh cilantro. Serve immediately.