Make the salsa: heat about 1 tablespoon of Vegetable Oil in a skillet over medium-high heat. Add one chopped White Onion and cook until translucent, then add 1–2 cloves of minced Garlic, two halved Tomato and one stemmed Serrano Chile. Cook until the tomatoes soften and blister in spots, about 6–8 minutes, then transfer to a bowl and stir in a handful of chopped Cilantro and salt to taste (Salt); mash slightly with a fork or pulse briefly in a blender for a smoother salsa.
Warm the beans: place the Refried Beans in a small saucepan over low heat and stir frequently until warmed through; thin with a splash of water or broth if too thick and adjust seasoning with a pinch of Salt.
Toast the tortillas: in a clean skillet, pour enough Vegetable Oil to lightly coat the bottom and heat over medium. Fry each Corn Tortilla about 30–45 seconds per side until pliable and just crisp at the edges. Drain on paper towels and keep warm.
Cook the eggs: in the same skillet add a little oil if needed and crack in the Egg. Cook sunny-side up until the whites are set but yolks remain runny (about 2–3 minutes), or cook to your preferred doneness. Season with a small pinch of Salt.
Assemble the huevos rancheros: spread a generous spoonful of warm Refried Beans onto each Corn Tortilla, place an egg on top, then spoon the tomato-chile salsa over the eggs. Sprinkle with crumbled Queso Fresco, add slices of Avocado, and finish with extra chopped Cilantro.
Serve immediately while the tortillas are warm and the yolks are runny—enjoy with extra salsa or hot sauce on the side if you like.
