Huevos rancheros with salsa ranchera and refried pinto beans

Fresh salsa: small dice the tomatoes, finely mince the serrano and garlic, and small dice the onion.

Variation, charred salsa: halve the tomatoes and place cut side down on a baking sheet with the serrano and garlic; broil until browned and slightly charred. Remove blackened skin and pulse in a blender until fairly smooth but a little chunky. Dice the onion and keep it off the tray.

Heat 15 g oil in a pan over medium heat and cook the onion alone until translucent, about 3 minutes.

Add the tomatoes, garlic and serrano (or the blended charred mix) with a big sprinkle of salt and cook down until reduced, about 10 minutes.

Pour into a mason jar, taste, and add lime zest, lime juice and more salt as needed. Serve warm.

Fry the tortillas in 15 g oil over medium-high, either briefly to stay malleable or until crisp like a tostada.

In the same pan at medium-low, add 15 g oil and slowly fry the eggs sunny side up, basting the tops with oil until the whites set.

Assemble: tortilla, fried egg, then salsa spread over the white only so the yolk shows. Top with cotija, chopped cilantro and pickled onions.

For the beans, toast whole cumin seeds and garlic, add the drained pintos and a big pinch of salt, partially mash and cook down.