I’ve driven through most of Mexico, and huevos rancheros is hands down that country’s most popular breakfast. It means “eggs country style” in Spanish, and the dish was traditionally served to farm and ranch hands for their midmorning meals. I’ve slightly updated this dish with a salsa roja (“red sauce”) that uses both fresh and dried chiles, and I’ve added Spanish chorizo to the refried beans to make the dish a bit more substantial and even more delicious.
Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Add the cumin, coriander, and oregano and continue to toast for 2 to 3 minutes, until everything is fragrant. Remove from the heat and carefully add about
Preheat the broiler. Spread the tomatoes, onion, jalapeño, and garlic cloves onto a rimmed baking sheet. Drizzle with plenty of olive oil and season well with salt and pepper. Place under the broiler for 5 to 6 minutes until everything is nicely charred—you want lots of deep rich color, so don’t be afraid if some of the edges get pretty black. Transfer the vegetables to a blender and puree. Add the chiles and their soaking liquid and continue to puree until smooth (you may need to do this in two batches). Return the sauce to the skillet, season with salt and pepper, and stir in the lime juice.
Spread a large dollop of the chorizo refried beans in the center of each tortilla, then top with an egg. Sprinkle with cilantro, queso fresco, and radish slices, and serve with a lime wedge.
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