Huevos Rancheros "tostada"* Recipe

If using store-bought tostada shells, inspect for broken pieces and warm in a 350°F (175°C) oven for 4–6 minutes to crisp. If using corn tortillas to make tostadas: heat 1–2 tbs oil in a skillet over medium-high heat. Fry each tortilla 30–45 seconds per side until blistered and crisp. Drain on paper towels and season lightly with coarse sea salt. Keep warm in a single layer in a low oven (200°F/95°C).

Warm the refried black beans in a small saucepan over low heat, stirring occasionally. If too thick, stir in 2–3 tbs water or broth until spreadable but not runny. Taste and adjust salt. Keep covered and warm.

To assemble base: spread about 3–4 tablespoons of warm refried beans onto each tostada shell (enough for a thin, even layer). Set assembled shells on a sheet tray to build later.

Char or roast the tomatoes and jalapeño: heat a cast-iron skillet or grill over high heat. Place whole tomatoes and jalapeño on the hot surface, turning occasionally, until skin is blackened and blistered on all sides (about 8–10 minutes). Alternatively, broil on high on a baking sheet, about 8 minutes, turning once.

While the tomatoes char, roughly chop the onion and peel the garlic. When charred, transfer tomatoes and jalapeño to a blender or food processor. Add chopped onion, garlic, cilantro stems, cumin, oregano, salt and pepper. Pulse until mostly smooth but still slightly textured (about 6–8 pulses). Taste and add lime juice and more salt if needed. If the sauce is too thick, add 1–2 tbs water.

Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Pour in the blended salsa and simmer 4–6 minutes to cook raw flavors and deepen color, stirring occasionally. Adjust seasoning. Keep warm until assembly.

Prepare toppings: thinly slice radishes, shred lettuce, crumble queso fresco, slice avocado if using, and have pickled red onions and cilantro ready.

Frying the Eggs

Heat a large nonstick skillet over medium heat and add 2 tbs oil or butter. When shimmering, crack eggs into the pan (work in batches if needed) and fry until the whites are set but yolks remain runny, about 2–3 minutes for sunny-side up. For over-easy, cook 1–2 minutes then gently flip and cook 20–30 seconds. Season each egg lightly with salt and pepper.

Alternatively, if you prefer baked eggs: spoon a little ranchero sauce into a small ovenproof dish, crack an egg into it, and bake at 375°F (190°C) until whites set but yolks still runny, about 8–10 minutes.

To assemble each tostada: place a tostada with the bean layer on a plate, spoon about 2–3 tbs warmed ranchero sauce over the beans (do not soak the shell). Carefully place one fried egg on top of the sauce. Scatter shredded lettuce around or under the egg for texture, then add sliced radishes, crumbled queso fresco, pickled red onions, avocado slices if using, and sprinkle with cilantro leaves. Finish with a few drops of hot sauce or an additional spoonful of salsa if desired.

Serve immediately so shells remain crisp. Provide napkins and extra lime wedges on the side.