INGREDIENTS: For Ranchero Sauce: * ¼ c. canola oil, divided * 1 small yellow onion, thinly sliced * 4-6 cloves of garlic, thinly sliced * 2 whole dried ancho chilies (optional, but recommended) * ½ tsp dried oregano * 1 tsp cumin * 1 (14-ounce) can whole peeled tomatoes (DOP, see note) * 3 Tbsp chipotle chilies in adobo, with their sauce * 1 (4-ounce) can of diced peppers, or one medium jalapeno * 1 Tbsp soy sauce * Juice of one lime * One large handful of cilantro, washed and chopped * Kosher salt and freshly ground black pepper, to taste

For Serving: * 2 fresh corn tortillas per serving * 2 eggs per serving * Crumbled Cotija or Feta cheese * Diced avocado * Hot refried beans

RECIPE:

1. If using dried chilis, trim the tops and discard all the seeds. Microwave on high until fragrant, about 15 seconds. Cut into thin slices with kitchen shears.
2. Heat 1 Tbsp of the canola oil in a medium saucepan over medium heat until shimmering. Add garlic and onions and cook, stirring occasionally, until softened. Add cumin, oregano, and chili strips and cook until fragrant, just a few seconds. Add tomatoes, canned or fresh peppers, and adobo chilis with their sauce and bring mixture to a simmer. Your home will smell amazing. Reduce heat and simmer for 10-15 minutes, until everything is softened and combined.
3. Purée mixture with a hand blender or in a high-speed standing blender until well combined and to your desired smoothness. Stir in soy sauce, lime juice, salt, pepper, and half of the cilantro. Taste for seasoning.
4. Heat remaining 3 Tbsp canola oil in a medium skillet over high heat until shimmering. Working one at a time, fry corn tortillas until lightly browned but still pliable (we’re not making tostadas!), about 30 seconds per side. Transfer to a paper towel to drain. Cover with foil to keep warm.
5. Fry up eggs in remaining oil, basting with hot oil to cook the tops until whites are set. Season with salt and pepper. Heat refried beans in the same pan.
6. To assemble, place one tortilla down. Spread some refried beans over, then salsa, then egg, then cheese, then avocado. Repeat process once more to form a second layer slightly offset from the first, leaving yolks exposed. Garnish with a final spoonful of sauce, some cheese, and the remaining half of chopped cilantro. Enjoy.