*huevos Rancheros Recipe

Roast and blend

Preheat a skillet or griddle over medium-high heat. Halve the roma tomatoes and char them cut-side down until blackened in spots (6–8 minutes) along with the halved jalapeño. Alternatively, roast under a broiler. Transfer tomatoes and jalapeño to a blender. Add the white onion (roughly chopped), garlic, cumin and oregano. Pulse to a coarse sauce.

Simmer

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Pour the blended tomato mixture into the pan, carefully (it may splatter). Add the stock, salt and pepper. Simmer gently, stirring occasionally, until slightly thickened, about 10–12 minutes. Taste and adjust salt; stir in chopped cilantro if using. Keep warm.

Heat 1/2 cup vegetable oil in a shallow skillet over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Fry corn tortillas one at a time: hold with tongs and submerge, frying 30–45 seconds per side until crisp and golden. Transfer to paper towels and immediately sprinkle with 1/2 tsp salt. Keep warm in a low oven (200°F / 95°C).

Parboil diced potatoes in salted boiling water for 4 minutes to slightly tenderize. Drain well and pat dry. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add potatoes in a single layer and cook, without moving, 4–5 minutes to form a crust. Stir in diced onion, continue cooking until potatoes are golden and onions are soft, about 6–8 more minutes. Season with smoked paprika, 3/4 tsp salt and black pepper. Keep warm.

In a small saucepan, heat 1 tablespoon lard or oil over medium heat. Add drained beans and 1/4 cup water (or bean liquid). Mash with a potato masher or back of a spoon until mostly smooth, leaving some texture. Cook 3–5 minutes, stirring, until beans thicken. Season with garlic powder and 1/2 tsp salt. If too thick, add a splash of water.

Combine diced tomatoes, 1/4 cup onion, 2 tablespoons cilantro, 1/2 minced jalapeño, lime juice and 1/2 tsp salt in a bowl. Stir and let rest 10 minutes at room temperature to marry flavors.

Heat a nonstick skillet over medium heat and add 1 tablespoon butter or oil. Crack two eggs per serving into the skillet and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. Season eggs lightly with salt and pepper.

To assemble each plate: place two crispy corn tortillas stacked slightly overlapping on the plate. Spoon a generous line of refried beans on one side and a scoop of papas on the other. Ladle 1/3 to 1/2 cup warm ranchero sauce over the tortillas. Place two fried eggs on top of the sauced tortillas. Spoon pico de gallo beside or over the eggs. Garnish with crumbled cotija, chopped cilantro and a lime wedge. Serve with warmed flour tortillas on the side.

Serve immediately so the tortillas remain crisp under the sauce; provide extra ranchero sauce at the table if desired.