Ingredients:

  • 2 tbsp vegetable oil
  • 1/2 white onion, finely diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 tbsp fresh lime juice
  • 8 corn tortillas
  • 2 cups canned pinto beans, mashed or refried
  • 4 large eggs
  • 2 tbsp butter
  • 1 avocado, sliced
  • 1/4 cup crumbled cotija cheese
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Sauté the aromatics. Heat vegetable oil in a saucepan over medium heat. Sauté the diced onion until translucent and soft, then stir in the minced garlic for 30 seconds. Note: Garlic burns quickly, so don't let it brown.
  2. Simmer the sauce. Pour in the crushed tomatoes, cumin, paprika, cayenne, and salt. Simmer on low for 10-12 minutes until the sauce thickens and looks jammy. Stir in the lime juice just before removing from heat.
  3. Fry the tortillas. While the sauce simmers, heat a thin layer of oil in a skillet over medium high heat. Fry each tortilla for 15-30 seconds per side until stiff and slightly golden. Remove and drain on paper towels.
  4. Cook the eggs. In the same skillet, melt the butter over medium low heat. Crack the eggs and cook until the whites are set but the yolks remain jammy. Note: For a cleaner look, use a lid for 1 minute to steam the tops of the whites.
  5. Base layer. Spread a generous layer of warmed refried beans onto each crispy tortilla. Ensure the beans reach the edges to create a seal.
  6. Assemble the stack. Slide one egg on top of the beans. Spoon the hot ranchero sauce over the eggs, leaving a little bit of the yolk visible for color.
  7. Final accents. Garnish with sliced avocado, crumbled cotija cheese, and chopped cilantro. Serve immediately with lime wedges on the side.