Daily Bite: Traditional Huevos Rancheros


1½    cups pinto beans, soaked overnight and drained
Canola oil
1    medium onion, chopped, plus 2 tbsp. minced, divided
2    cloves garlic, minced
2     tsp. ground cumin
1     can (28 oz.) diced tomatoes
2     serrano chiles, finely chopped
1     tbsp. lime juice
Kosher salt
1/3     cup lard
½     lb. Mexican chorizo, casings removed
4     corn tortillas
8     large eggs
Freshly ground black pepper
2     cups cooked white rice
1     avocado, sliced
2     cups shredded Monterey jack


In small pot, add beans and cover with water by 1 1/2 inches. Bring to boil, reduce heat and simmer until tender, about 45 minutes. Meanwhile, in skillet, heat 1 tbsp. oil over medium-high heat. Sauté chopped onion until translucent, 7 minutes. Add garlic and cumin and cook 1 minute. Add tomatoes and chiles. Simmer salsa, partially covered, 10 to 15 minutes. Stir in lime juice and salt, to taste; keep salsa warm. Preheat oven to 250°F. In skillet over medium-high heat, melt lard and sauté minced onion until translucent. Add beans and bean broth gradually, mashing to chunky paste with each addition. Cook until liquid is mostly evaporated, about 8 minutes; add salt, to taste, and keep warm. In another skillet, cook chorizo over medium-high heat, until browned and cooked through. Drain on paper towels and keep warm. Wipe skillet and add 1/2 inch oil. Quickly fry tortillas one at a time until crisp and lightly browned, placing in oven to keep warm. Pour oil out of skillet, leaving just enough to lightly cover bottom. Over low heat, crack two eggs into skillet and cook to desired doneness; season with salt and pepper and place in oven to keep warm. Repeat with remaining six eggs. To serve, arrange one tortilla on each of four large plates and top with two eggs. Spoon salsa around yolks and arrange beans, chorizo, rice and avocado alongside. Top with cheese. Makes 4 servings.