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1
Place the beans, two of the garlic cloves and the chipotle chili in a saucepan, cover with water in a saucepan and simmer until the beans are very soft.
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2
Drain, season with salt to taste, and discard the chili.
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3
(The beans may be prepared in advance and refrigerated, but should be allowed to return to room temperature prior to frying.)
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4
Melt three tablespoons of the lard over medium heat in a heavy bottomed frying pan.
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5
Mash the cooked beans with a potato masher or large spoon, to prevent spattering, and add to the pan.
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6
Fry until the beans have a firm but fairly smooth consistency; set aside and keep warm.
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7
Place the tomatoes in a heavy pan or on a griddle, either under the broiler or on top of the stove, and roast until the skin blisters and blackens.
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8
Do not peel.
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9
Over an open flame or under the broiler, roast the poblano and serrano chilis until their skin blisters and starts to blacken.
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10
Peel the poblanos and slice them into long, thin strips.
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11
(The smaller serranos need not be peeled.)
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12
Finely chop the onion and the remaining garlic, melt the remaining lard in a heavy-bottomed frying pan, and add the onions and garlic to it.
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13
Cook over medium to low heat until cooked through but not browned.
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14
Core the roasted tomatoes.
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15
In a food processor or mill, make a rough puree of the tomatoes, with their skins, and the roasted serrano chilis.
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16
Add the puree to the cooked onion and garlic.
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17
Firmly tie the bunch of fresh cilantro and add it.
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18
Cook for 15 minutes over medium heat, or until the sauce thickens a little.
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19
Season to taste with salt.
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20
Remove and discard the cilantro.
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21
Fry the eggs sunnyside up in a little butter.
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22
Spoon generous quantities of salsa ranchero onto plates and place two fried eggs on top of each serving.
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23
Criss-cross strips of roasted poblano chili on top of the eggs.
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24
Serve the beans on the side and garnish with a spoonful of sour cream and a sprig of cilantro.
