On a comal or griddle grill to char tomatoes, chilies, onions and garlic. Start adding tomatoes first, then onions, next chilies and last garlic.
On a molcajete or mortar first place garlic, cumin, pepper and salt. Crush for a minute or so.
Then add onions and chilies and crush until combined.
Add tomatoes with the skin on and grind for a couple of minutes until your desired consistency.
Adjust with salt, if salsa is too spicy for your taste, roast one or two more tomatoes and grind them until you’ll have a nice, combined salsa ranchera.
Cook the salsa
On a medium saucepan heat olive oil over medium heat. Add the salsa and let it sizzle for one minute.
Add half cup of water and let it simmer for 2 more minutes. Adjust with salt and set aside.
Add some oil to a no-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 excess of oil.
Fry The Eggs
Using the same frying pan where you fried tortillas, fry the eggs to your preference (runny, well done, etc).
Transfer two tortillas side by side onto a plate. Add some tomato salsa and spread it over tortillas.
Now place your fried eggs on tortillas and then finish with more salsa on top. Serve immediately.
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!