Smokey Tomato-Chile Huevos Rancheros

1. Prep the dried ancho chilies

Trim the tops off the dried ancho chilies and discard the seeds. Microwave the chilies for about 15 seconds to make them pliable, then cut them into strips with kitchen shears or a sharp knife.

2. Cook onions and garlic

In a medium saucepan, heat 1 tablespoon of canola oil over medium heat. Add the thinly sliced onion and garlic. Cook them for about 5 minutes, stirring occasionally, until they are softened and just starting to brown.

3. Add spices and chilies

Once the onions and garlic are ready, add the dried oregano and the prepared ancho chile strips to the saucepan. Cook for about 15 seconds until everything is fragrant.

4. Add tomatoes and chipotle

Add the crushed tomatoes, chipotle chilies, and the adobo sauce to the saucepan. Bring the mixture to a simmer and let it cook for about 10 minutes to blend and deepen the flavors.

5. Blend sauce

Using a hand blender or a standing blender, purée the sauce until smooth. Stir in the minced cilantro, soy sauce, and lime juice. Season with salt and pepper to taste.

6. Fry tortillas

Heat the remaining 3 tablespoons of canola oil in a medium cast iron or non-stick skillet over medium-high heat. Fry the corn tortillas one at a time, about 15 seconds per side, until they are lightly browned but still pliable. Drain them on paper towels and keep them warm by wrapping them in foil or a kitchen towel.

7. Fry eggs

In the same skillet, fry the eggs. Reheat a bit of oil if necessary, then crack the eggs into the skillet. Fry them for about 1.5 minutes, basting the tops with the hot oil to set the whites while keeping the yolks liquid. Season with salt and pepper.

8. Assemble Huevos Rancheros

To assemble the huevos rancheros, place two tortillas on each plate. Top each tortilla with a fried egg. Spoon the smokey tomato-chile salsa generously over the eggs. Sprinkle with crumbled Cotija cheese and additional cilantro. Serve with hot refried beans and lime wedges on the side.