Directions

Make the Salsa

1. Roast the tomatoes on a comal or skillet until slightly charred.

2. Peel the tomoatoes and transfer to a molcajete or blender. Grind or blend until you achieve a smooth texture.

3. Heat 2 tbsp of oil in a skillet. Add onion, jalapeños, and garlic; sauté until softened. Add the ground tomatoes and chicken stock and sauté for 3-5 minutes. Season with salt to taste.

Make the Huevos Rancheros

1. Heat vegetable oil in a skillet, enough to cover the tortillas. Fry the tortillas until lightly golden and crisp. Drain on paper towels.

2. In the same skillet, fry the eggs to your liking (sunny-side up or over-easy).

3. Place the fried tortillas on plates. Top each with a fried egg and spoon salsa over the eggs and tortillas.

4. Serve with refried beans on the side (or spread on tortillas before adding the eggs), and garnish with sliced avocado, queso fresco, and cilantro if you’d like. ¡Provecho!