Huevos Rancheros Recipe | Tyler Florence | Food Network

Ingredients

• 4 medium corn tortillas
• Peanut oil, for deep-frying
• Salsa Roja, recipe follows
• Chorizo Refried Beans, recipe follows
• 4 large eggs, fried sunny side up
• 1 cup crumbled queso fresco
• Fresh cilantro sprigs
• Fried chorizo (reserved from Refried Beans recipe)
• 4 lime wedges
• 1 dried ancho chile, stemmed and seeded
• 1 dried Anaheim chile, stemmed and seeded
• 2 dried chipotle chiles, stemmed and seeded
• 1 tablespoon dried oregano, preferably Mexican
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 cup hot water
• 8 plum tomatoes, quartered
• 1 medium Spanish onion, sliced
• 3 garlic cloves
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 sprigs cilantro
• 1 tablespoon sugar
• 1 lime, juiced
• 4 links smoked Mexican chorizo
• 1/4 cup extra-virgin olive oil
• 1/4 white onion, finely diced
• 2 cloves garlic, peeled and chopped
• 2 (15.5 ounce) cans red kidney beans
• 1 to 2 cups low-sodium chicken stock