Huevos Rancheros — Fried eggs on charred tomato salsa

Heat a dry comal or cast-iron skillet over high heat until very hot. Place the tomatoes, serrano, onion rounds, and unpeeled garlic directly on the dry comal. Char on all sides until the tomatoes are blackened in spots and completely soft, about 8–10 minutes. Peel the garlic.

Transfer the charred vegetables to a blender. Add a pinch of salt and blend briefly — leave some texture, do not purée completely. Taste and adjust salt.

Heat the salsa in a small saucepan over medium heat until simmering. If very thick, add 3–4 tbsp water. Keep warm.

Heat 2 tbsp oil in a large skillet over medium-high heat. Fry each tortilla for 45–60 seconds per side until just beginning to crisp at the edges but still pliable in the center. Drain on paper towel.

If using refried beans, warm them and spread a thin layer on each fried tortilla. Arrange two tortillas per plate.

In the same skillet, heat the remaining oil over medium heat. Crack the eggs in, keeping the yolks intact. When the whites are 90% set (about 2 minutes), add 1 tbsp water to the pan and cover with a lid for 45 seconds.

Place one fried egg on each tortilla. Spoon the hot tomato salsa generously over the eggs and tortillas — the salsa should pool around the tortillas.

Finish with crumbled queso fresco, cilantro leaves, and sliced avocado alongside. Serve immediately while the eggs are hot.