by VIANNEY RODRIGUEZ
Nothing beats huevos rancheros on Sunday morning. It’s a true Mexican breakfast gem: lightly fried corn tortillas are topped with refried beans and warm and runny fried eggs, then smothered in a homemade ranchero salsa. It always hits the spot.
Add chopped tomatoes, white onion, serrano pepper, garlic, water, salt, and pepper to a food processor to make the salsa. Blend until chunky.
Heat oil in a saucepan over medium-high heat. Add the salsa and fry, stirring occasionally, for 3 minutes. Reduce the heat and simmer, stirring occasionally, until the sauce darkens, about 5 minutes.
Fry the tortillas in vegetable oil in a large nonstick pan over medium-high heat until lightly brown and crisp but still pliable, 1 to 2 minutes per side.
Reduce the heat to medium. Carefully crack 4 large eggs into the pan and season with kosher salt. Fry until desired doneness, 2 to 4 minutes for runny yolks.
Assemble the huevos rancheros by adding warmed refried beans to the fried tortillas and then topping with a fried egg and the salsa. Garnish with cilantro if desired.