On a comal or griddle char the tomatoes, chilies, onions, and garlic.
On a molcajete or mortar first place garlic, cumin seeds, pepper and salt. Crush to make a paste (read notes).
Add onions and chilies and crush until combined.
Add tomatoes with the skin on and grind for a couple of minutes or until your desired consistency.
On a medium saucepan heat olive oil over medium heat. Add the salsa and let it sizzle for one minute.
Add half a cup of water and let the salsa simmer for 2 more minutes. Adjust with salt and turn off the heat.
Add some oil to a non-stick frying pan and heat over medium heat.
Fry tortillas one by one until lightly crispy but not too crunchy.
Place tortillas on a plate with kitchen paper towels to absorb the excess of oil.
Using the same frying pan where you fried tortillas, fry the eggs to your preference (runny, well done).
Assemble
Transfer two tortillas side by side onto a plate. Add some ranchero salsa and spread it over tortillas.
Now place your fried eggs on tortillas and then finish with more salsa on top.
Serve with refried beans and café de olla.
Notes
Using a blender to make the salsa
Place first garlic, cumin, and pepper.
Add half a cup of water and blend for 1 minute.
Add the remaining ingredients and blend for a few seconds to achieve a chunky salsa or a bit more for a smoother texture.
Pro Tip!Make a large batch of salsa ahead and then freeze it in small portions for up to 3 months. So next time you crave some huevos rancheros for breakfast, you can thaw the salsa overnight and have it ready in the morning!