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1
Warm the oil in a cast iron or nonstick skillet over medium-high heat.
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2
When the oil is hot, add the onion, garlic, chipotles, and ancho chiles.
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3
Cook until hot and fragrant, about 5 to 6 minutes.
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4
Transfer the onion-chile mixture to a food processor or blender.
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5
Add the canned tomatoes, Mexican oregano, cilantro, lime juice, and a pinch of salt and pepper.
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6
Process or blend to yield a slightly chunky sauce.
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7
Taste, seasoning with additional salt and pepper as needed.
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8
Set aside.
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9
Combine all ingredients in a bowl, mix, and season to taste.
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10
Set aside.
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11
Heat the oven to 200 degrees F. Warm 2 tablespoons of the oil in a cast iron or nonstick skillet over medium-high heat.
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12
Add the tortillas and warm on both sides; cover with foil and set aside in the oven to stay warm.
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13
Wipe out the skillet, set it over medium-high heat, and add 1 tablespoon of oil.
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14
When the oil is hot, crack 6 eggs into the pan.
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15
Cook until the edges of the whites are set, about 1 minute.
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16
Cover the pan with a lid or aluminum foil and cook until the yolks are set.
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17
Transfer the eggs to a platter and keep warm in the oven.
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18
repeat with the remaining 6 eggs.
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19
To serve, place 2 corn tortillas each on 6 warmed plates.
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20
Place a fried egg on each tortilla, spoon ranchero sauce over the egg whites and black bean salsa on the side.
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21
Garnish with crumbled cotija cheese and sliced avocados.
