A robust, deeply flavorful Mexican breakfast historically served to rural farm workers (rancheros). It features lightly fried corn tortillas layered with refried black beans, sunny-side-up eggs, and smothered in a vibrant, slightly spicy roasted tomato and chili salsa. It perfectly balances the elemental fire of the salsa with the earthy sustenance of corn and beans.
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Prepare the Ranchero Sauce (Salsa Ranchera). Heat a dry cast-iron skillet or comal over medium-high heat. Char the tomatoes, jalapeño, onion, and garlic until blistered and blackened in spots. Alternatively, them in water for 10 minutes until soft.
Transfer the charred or vegetables to a blender. Blend until smooth but retaining slightly rustic texture. Season with salt.
In a medium saucepan, heat 1 tablespoon of oil or lard over medium heat. Carefully pour in the blended salsa (it will splatter). Reduce heat and for 10 minutes until the sauce deepens in color and thickens. Keep warm.
In a separate small saucepan, gently warm the refried black beans. Stir in a splash of water if they are too thick to spread easily. Keep warm.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Briefly the corn tortillas one by one, about 10-15 seconds per side. They should become pliable and slightly blistered, but not crispy like a tostada. Drain on paper towels.
In the same skillet, add a little more oil if needed. the eggs sunny-side up (or to your preference), occasionally basting the whites with the hot oil to set them while keeping the yolks runny.
Assemble the dish. Place two tortillas on each warm serving plate. Spread a generous layer of warm refried beans over each tortilla.
Carefully transfer one egg onto each bean-coated tortilla.
Ladle the hot Ranchero sauce generously over the egg whites, leaving the bright yellow yolk exposed.
Garnish immediately with crumbled queso fresco, chopped cilantro, and slices of avocado. Serve hot.
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