Huevos rancheros

Isabel Orozco-Moore’s huevos rancheros place fried eggs on fried corn tortillas with their own tomato-jalapeño salsa. Her Mexican breakfast finishes with cheddar, Monterey Jack and cotija, avocado, radish and hot sauce; the selected optional side is ready refried beans.

Cooking oil heats in the selected medium pot. Supplied diced jalapeño and white onion, Roma tomatoes, supplied minced garlic, kosher salt, paprika and dried oregano cook for five minutes with occasional stirring. The selected water is added and the mixture cooks for ten minutes, then an immersion blender makes a slightly chunky salsa. Supplied chopped cilantro and lime juice are stirred in, salt is adjusted if needed, and the salsa is covered and set aside.

The oven is preheated to 250°F to hold successive batches. Frying oil heats in the selected small skillet. Each corn tortilla fries for about fifteen seconds per side, transfers to a baking sheet, is blotted with paper towels and is held in the oven.

The same skillet and its leftover oil fry the eggs in batches without flipping them, until the whites are set and the yolks remain runny; extra oil is added if necessary. The eggs transfer to a baking sheet in the oven. One egg goes on each tortilla with salsa, cheddar and Monterey Jack.

Two assembled tortillas are placed on each large plate. They receive the finishing salsa, cotija, avocado, radish and hot sauce. The selected optional refried beans accompany them on the side.