Huevos Rancheros Recipe

If using store-bought crisp tostadas, set them aside. To warm and crisp lightly, heat 2 tbs vegetable oil in a large skillet over medium-high heat. Fry each tostada 20–30 seconds per side until just crisped and golden. Drain on paper towels. Alternatively, warm in a 375°F (190°C) oven for 5–7 minutes.

Warm the refried pinto beans in a small saucepan over low heat, stirring occasionally, until soft and spreadable, about 5–7 minutes. Season with a pinch of salt if needed.

Spread about 1/3 cup of warm refried beans evenly on each tostada just before assembling so they stay crisp beneath the toppings.

Heat a medium skillet over medium heat. Crumble the chorizo into the skillet (add 1 tsp oil only if your chorizo is very lean). Cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes.

Add the finely diced onion and minced garlic to the chorizo. Cook, stirring occasionally, until the onion is translucent and softened, about 4–5 minutes. Remove from heat and transfer to a bowl, leaving some of the rendered fat in the pan for the eggs if desired.

If using fresh tomatoes: char the tomatoes, quartered onion, jalapeño, and garlic cloves on a hot cast-iron skillet or under a broiler until blackened in spots and softened, 6–8 minutes, turning as needed. If using canned tomatoes, skip charring and proceed to step 2.

Place the charred vegetables (or canned tomatoes, raw onion, jalapeño, and garlic) into a blender with 1 cup stock, 1 tsp cumin, 1 tsp salt, and 1 tsp black pepper. Blend to a smooth or slightly chunky consistency depending on preference.

Heat 1 tbs vegetable oil in a saucepan over medium heat. Pour in the blended sauce, bring to a simmer, and cook for 6–8 minutes until flavors meld and sauce thickens slightly. Taste and adjust salt. Stir in 2 tbs chopped cilantro if using. Keep the sauce warm.

Fry Eggs

In a nonstick skillet, melt 1 tbs unsalted butter over medium-low to medium heat. Crack eggs into the pan (work in batches if needed) and cook sunny-side up until whites are set but yolks remain runny, 3–4 minutes. For slightly set yolks, cover the pan for the last 30–45 seconds. Season eggs lightly with salt and pepper.

To assemble each tostada: place a tostada on a serving plate, spread 1/3 cup warm refried beans across it, top with about 2–3 tbs of chorizo crumble, spoon 2–3 tbs of warm ranchero sauce over the chorizo (or serve sauce on the side), place a fried egg on top, then add 2–3 slices of avocado beside or over the egg.

Finish each tostada with a generous sprinkle (about 2 tbs) of crumbled cotija cheese, a pinch of chopped fresh cilantro, and a squeeze of lime over the avocado and egg. Serve immediately so the tostada remains crisp.