Huevos Rancheros con Frijoles Negros

Prepare the Salsa Roja: In a small saucepan, heat 1 tablespoon of lard or oil over medium heat. Add the minced serrano pepper and garlic, and sauté until fragrant, about 30 seconds.

Add the diced tomatoes (with juice), chopped onion, cumin, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing flavors to meld and the sauce to thicken slightly. Adjust seasoning as needed.

Warm the Tortillas: While the salsa simmers, warm the corn tortillas. You can do this by briefly frying them in a skillet with a little oil until pliable but not crisp, or by warming them in a dry skillet or microwave.

Prepare the Frijoles Refritos (Refried Beans): In a separate skillet, heat the remaining 1 tablespoon of lard or oil over medium heat. Add the rinsed and drained black beans. Mash them with a fork or potato masher until mostly smooth, adding a splash of water or broth if too dry. Cook for 5-7 minutes until heated through and slightly thickened. Season with salt.

Fry the Eggs: In a non-stick skillet, fry the eggs to your desired doneness (sunny-side up or over-easy is traditional).

Assemble the Huevos Rancheros: Spread a layer of refried black beans on each plate. Top with a warm tortilla. Ladle a generous portion of the salsa roja over the tortilla. Place two fried eggs on top of the salsa.

Garnish: Sprinkle with crumbled Cotija cheese and top with sliced avocado. Serve immediately.