Huevos Rancheros

Ingredients

For the salsa:

• 4 medium tomatoes

• ½ medium white onion

• 1 serrano pepper, seeded

• 2 cloves of garlic

• ¼ cup water

• Salt and pepper, to taste

• 1 tablespoon olive oil

For the tostadas:

• ¼ cup vegetable oil

• 4 (6-inch) corn tortillas

To assemble:

• 4 eggs, fried

• 1 cup refried beans

• La Morenita’s Queso Fresco

• Crema

• Fresh cilantro

Directions

1. In a blender or food processor, combine everything for the salsa except for the oil. Pulse until as thick or smooth as desired, adding more water if needed.

2. Once combined, heat the olive oil in a pan. Once the oil is shimmering, add the salsa and cook until darkened in color, about 5 minutes.

3. In a separate pan, heat the vegetable oil. Once hot, carefully add the tortillas and fry until golden brown and crispy (about 1 minute per side). Remove and set on a paper towel-lined plate.

4. Add the tortillas to a plate, then spread a layer of refried beans.

5. Top with the fried eggs, then add the salsa.

6. Top with crema, fresh cilantro, and end by crumbling La Morenita’s Queso Fresco on top. Enjoy!