Huevos Rancheros Tacos

Let's Cook

1. Step 1.

   Heat olive oil in a saucepan over medium heat. Add chopped onion, minced garlic, and chopped jalapeño; cook for 3 minutes, until softened.

2. Step 2.

   Stir in fire-roasted diced tomatoes with their juices, vegetable broth, cilantro, oregano, chopped chipotle pepper, adobo sauce, salt, and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally, until the sauce thickens.

3. Step 3.

   Let the ranchero sauce cool slightly, then transfer to a blender or food processor and blend until smooth. Set aside. (Sauce can be made 1 day ahead and refrigerated; warm before serving.)

4. Step 4.

   Preheat oven to 350°F. In a small saucepan over medium-low heat, combine refried beans with ¼ cup water. Cook, stirring, until heated through.

5. Step 5.

   Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Add 2 corn tortillas at a time (do not overlap) and cook for about 1 minute per side, adding more oil as needed. Transfer tortillas to a large baking sheet in a single layer.

6. Step 6.

   Spread 2 tablespoons of warm refried beans onto each tortilla and sprinkle with shredded cheese. Place the baking sheet in the oven and bake for 3 to 4 minutes, until the cheese is melted.

7. Step 7.

   While the tortillas are in the oven, heat ½ tablespoon vegetable oil in the same skillet over medium-high heat. Crack 4 eggs into the skillet, cover, and cook for 4 minutes (or until whites are set and a white film forms over the yolk; for firmer eggs, cook 1 minute more).

8. Step 8.

   Place one fried egg on each tortilla. Repeat with remaining 4 eggs, using additional oil if needed. Top each taco with ranchero sauce and chopped fresh cilantro. Serve immediately.