HUEVOS RANCHEROSRecipe by Chef Heidi Fink

Directions

1. Make the salsas first. They can be made several days ahead of time.
2. Pico de Gallo: Mince and dice all the vegetables and herbs as described in the ingredient list above. Combine in a bowl. Add the lime juice and salt and stir well to combine. Taste to adjust seasoning, adding a bit of sugar if your tomatoes were not very ripe.
3. Red Chili Salsa: Toast the chiles in a small dry skillet over medium heat, stirring constantly until they’re aromatic and have darkened slightly, about 1 minute Transfer them to a blender, add the boiling water to soak.
4. In the same skillet, roast the garlic and onion, turning regularly, until soft and blotchy-black in places, about 15 minutes. Cool, slip off the papery skin of the garlic clovesand add them to the blender jar.
5. Meanwhile, roast the tomatoes on a rimmed baking sheet 4 inches below a very hot broiler until splotchy black and soft, about 6 minutes. Flip them and roast the other side for several minutes.
6. Add tomatoes to the blender with the chiles, the soaking water, the garlic and the onion. Add salt. Process completely smooth.
7. Heat olive oil in a pan and add the pureed salsa. Simmer, stirring frequently, until fragrant and dark red. Transfer to a bowl to cool completely before refrigerating.
8. MAKE HUEVOS RANCHEROS: have everything ready – the salsas, the garnishes, the cheese, the tortillas, etc. The refried beans should be warm, either in a pot or in the microwave.
9. Heat the tortillas in a pan on both sides. Transfer to warm plates and spread with the Red Chili Salsa (two tortillas per plate).
10. Cook eggs according to your preference. Here, I cooked mine sunny side up, but they can be scrambled, poached, or over easy as well. Transfer eggs to the warmed and salsa-covered tortillas. Top the eggs with grated cheese of your choice and generous spoonfuls of Pico de Gallo (fresh salsa).
11. Add refried beans and garnishes to both plates and serve