Quick and Easy Huevos Rancheros with Tomato-Chili Salsa

Ingredients

• 2 whole dried ancho chilies
• 1/4 cup canola oil, divided
• 1 small yellow onion, thinly sliced
• 4 medium cloves garlic, thinly sliced
• 1/2 teaspoon dried oregano, preferably Mexican
• 1 can crushed tomatoes, preferably fire-roasted
• 2 whole chipotle chilies packed in adobo, plus 2 tablespoons sauce from can
• 1/4 cup minced fresh cilantro leaves and fine stems, plus more for serving
• 1 tablespoon soy sauce
• 1 tablespoon juice from 1 lime, plus lime wedges for serving
• Kosher salt and freshly ground black pepper
• Up to 12 fresh corn tortillas
• Up to 12 eggs
• Crumbled Cotija cheese, for serving
• Hot store-bought or homemade refried beans, for serving

Directions

1. Remove the stems from the chilies and shake out and discard the seeds. Put the chilies on a microwave-safe plate and heat them on high until they become flexible and aromatic, about 15 seconds. With kitchen shears or a sharp knife, slice the chilies into narrow strips. Warm 1 tablespoon oil in a medium saucepan over medium-high heat until it glints. Add the onions and garlic, then cook, stirring often, until they soften and begin to color, about 5 minutes. Stir in the oregano and chili strips, and cook until the aroma blooms, about 15 seconds. Add the tomatoes, chipotle chilies, and their sauce, and bring everything to a simmer. Lower the heat so the mixture bubbles gently for 10 minutes.
2. Blend the mixture with a hand blender, or transfer it to a standing blender, until it becomes a loose puree. Stir in the cilantro, soy sauce, and lime juice, then season with salt and pepper to taste. Set the salsa aside.
3. In a medium cast iron or non-stick skillet, heat the remaining 3 tablespoons oil over medium heat until it shimmers. Fry the corn tortillas one by one until they are lightly browned while still bendable, about 15 seconds per side. Move each tortilla to a paper towel to drain, stacking them as you go. Cover the stack with foil or a clean kitchen towel so they stay warm.
4. After the tortillas are done, warm the skillet again over medium-high heat until the oil shimmers, adding more oil if needed. Fry the eggs, spooning hot oil over the tops as they cook so the upper whites set while the yolks stay fully runny. Cook until the undersides are crisp, the whites are set, and the yolks are golden, about 1 1/2 minutes. Season with salt and pepper, then slide the eggs onto a clean plate.
5. For each serving, arrange two tortillas on a plate. Add two fried eggs on top. Spoon the salsa over everything, keeping the yolks visible. Finish with cotija cheese and more chopped cilantro, and serve immediately with refried beans.