Huevos rancheros! A comforting Mexican dish to share with family and friends on your weekend brunch. A put-together a smoky salsa; creamy refried beans made from canned beans; and crispy-crunchy tostadas.
For the smoky salsa:
Place in the grill over aluminum foil, tomatoes, serranos, onions, and garlic. Cook until roasted on all sides. Transfer to the jar of a blender, add salt and pepper for seasoning and blend until you got a smooth salsa.
For the refried black beans:
I used canned beans. So, in a pan over medium-high heat, add a bit of oil, and half an onion, let it brown. Add the beans and their liquid. Bring to boil and cook until liquid has reduced. With the back of a wooden spoon or a potato masher, start mashing the beans until you got a creamy thick consistency. Season it with cumin, smoked paprika, salt, and pepper.
Cook the eggs:
Here you have two options, scrambled or sunny side. I preferred sunny side eggs.
Assamble your tostadas:
Heat the corn tortillas until they’re a bit crispy. Add smoky salsa, creamy refried beans, and egg. Feel free to top them with fresh cheese and cilantro.