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Ingredients

• 7 ripe plum tomatoes, cored
• 2 or 3 serrano chilies, stemmed, seeded and minced
• 1/2 small white onion, chopped
• 1 large garlic clove, chopped
• 1 Tbs. canola oil
• 1/2 tsp. salt
  
  
• 4 large, thick corn tortillas, preferably stale
• 1 1⁄2 cups bottled salsa (if not using roasted tomato sauce)
• 1⁄4 cup canola oil, plus more as needed
• 8 eggs
• Fine sea salt and freshly ground pepper, to taste
• 1 cup canned refried pinto beans, warmed
• 2⁄3 cup Mexican crema (see Notes), sour cream or crème fraîche
• 1⁄3 cup crumbled queso añejo or panela cheese (see Notes) or grated dry
  ; Monterey jack cheese
• 1 Tbs. coarsely chopped fresh cilantro
• 1 small avocado, halved, pitted, peeled and
  ; cut into 1⁄2-inch cubes (optional)

Description

Roasted Tomato Sauce Lends A Deliciously Smoky Flavor To Huevos Rancheros. To Save Time, Bottled Salsa May Be Substituted.

Williams-Sonoma