Huevos Rancheros with Homemade Salsa Roja and Black Beans

Steps

1. 1

   Prep and preheat broilerOven 500°F / 260°C

   • Position an oven rack 4 inches (10 cm) below the broiler and heat the broiler to high (about 500°F / 260°C).
   • While it heats, halve the tomatoes, cut the onion wedges, and halve the serrano.
   • Dice ¼ cup onion and mince 2 garlic cloves for the beans, crumble the queso fresco, chop the cilantro, and crack the 8 eggs into 4 small cups (2 per cup).
   • Cover the cups and refrigerate.
   • Toss the tomatoes and onion wedges with the salsa oil on a rimmed baking sheet and arrange the tomatoes cut-side down.

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   Ready when: Broiler is fully heated (about 5 minutes) and all prep is done

   Tip: Do the chopping while the broiler heats so you don't wait on it.

2. 2

   Broil in two stagesOven 500°F / 260°C

   • Broil the tomatoes and onion for 6 minutes.
   • Pull the pan out, flip the tomatoes cut-side up and turn the onion wedges.
   • Add the unpeeled garlic cloves and the serrano halves (cut-side down) to the pan.
   • Broil 5 minutes more, until the tomato skins are blistered and charred in spots, the onion edges are browned, and the garlic and chile are spotty brown and soft.

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   Ready when: Tomato skins blistered and blackened in spots and slumped, onion edges browned and softened, garlic soft when squeezed

   Tip: Garlic and chile are added late because they burn long before the tomatoes char. Check at 3 minutes and pull them early if they darken fast.

3. 3

   Cool, blend, warm platesOven 200°F / 95°C

   • Remove the pan and turn the oven to 200°F (95°C).
   • Put the 4 heatproof plates and a second, clean rimmed baking sheet inside to warm.
   • Let the vegetables cool 5 minutes.
   • Squeeze the garlic from its skins.
   • Put the vegetables and all pan juices in a blender with the cumin, 1 tbsp lime juice and ¾ tsp salt.
   • Pulse 8–10 times for a slightly textured salsa, or blend longer for smooth.
   • Taste and add a pinch more salt or lime if needed.
   • Cut the other lime half into 4 wedges and set aside.
   • You should have about 1½ cups (360 ml) of salsa.

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   Ready when: Salsa is thick but pourable, like a loose pasta sauce

   Tip: Leave the lid vent open under a folded towel when blending warm vegetables so steam can escape.

4. 4

   Simmer salsa, cook beans

   • Pour the salsa into a 3-quart saucepan over medium heat.
   • Bring to a gentle simmer and cook 10 minutes, stirring occasionally, until slightly thickened.
   • Meanwhile, heat the bean oil in a 2-quart saucepan over medium heat.
   • Cook the diced onion 3 minutes until soft and translucent.
   • Add the minced garlic and cook 30 seconds until fragrant.
   • Add the beans with about half of their canning liquid (drain off the rest).
   • Simmer 7 minutes, stirring now and then, then mash about a third of the beans with a masher or fork.
   • Taste, and stir in the ¼ tsp salt only if needed.
   • Turn both pots to low and cover to keep warm.

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   Ready when: Salsa is brick red and coats a spoon. Beans are creamy and thick enough to mound on a spoon, with no pool of liquid.

   Tip: If the beans get too thick, loosen with a splash of water. Queso fresco adds salt later, so go easy on seasoning.

5. 5

   Fry the tortillasOven 200°F / 95°C

   • Heat 3 tbsp (45 ml) of the frying oil in the 12-inch skillet over medium-high heat until it shimmers, about 1 minute; it should coat the pan in a thin film.
   • Fry 2 tortillas at a time, 30–45 seconds per side, until pale golden, blistered and firm at the edges.
   • Lift out with tongs, letting excess oil drip back.
   • Drain briefly on a paper towel-lined plate, sprinkle lightly with salt while hot (¼ tsp total for all 8), then move to the warm baking sheet in the oven.
   • Before each of the remaining 3 batches, add 1 tbsp (15 ml) oil and let it heat 20 seconds.

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   Ready when: Tortillas are pale golden, blistered and stiff at the edges, and still slightly flexible in the center

   Tip: Don't fry until fully hard. They crisp as they cool, then soften slightly under the beans, eggs and salsa, as the dish is meant to be.

6. 6

   Build the plate basesOven 200°F / 95°C

   • Wipe out the 12-inch skillet and set it aside.
   • Take the warm plates out of the oven.
   • On each plate, overlap 2 tortillas and spoon about ⅓ cup (80 g) of warm beans over them.
   • Return the plates to the 200°F (95°C) oven while you fry the eggs.
   • Reheat the salsa over low heat if it has cooled.

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   Ready when: Beans are hot and mounded on the tortillas

   Tip: Keep the salsa off the tortillas until the eggs are on, so they stay as crisp as possible.

7. 7

   Fry all eggs at once

   • Set the two 10-inch nonstick skillets over medium-low heat and add 1 tbsp (14 g) butter to each.
   • When the butter foams, slide in 4 eggs per pan (2 cups per pan), leaving a little space between them.
   • Cook uncovered 3–4 minutes, tilting the pan and spooning butter over the whites, until the whites are opaque and set and the yolks are glossy and runny.
   • Take the plates from the oven and slide 2 eggs onto each plate, over the beans, right away.

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   Ready when: Whites opaque and firm with no clear jelly; yolks still runny

   Tip: Cracking eggs into cups first keeps yolks intact and lets you slide them in together. Keep the heat low so the edges don't turn brown and crispy.

8. 8

   Sauce, top, and serve

   • Spoon about ¼ cup (60 ml) of warm salsa around and partly over the egg whites on each plate, leaving the yolks exposed.
   • Scatter with queso fresco and cilantro, and serve at once with avocado slices and lime wedges.
   • Refrigerate the leftover salsa.

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   Ready when: Salsa steaming, yolks still runny, tortillas softened slightly but still holding their shape

   Tip: Add queso fresco and cilantro just before serving so they stay fresh and don't melt into the salsa.