Huevos Rancheros

• 8 whole Corn Tortillas
• 1 cup Oil, For Frying
• 2 Tablespoons Butter
• 8 whole Eggs
• 2 cups Good Quality Jarred Or Homemade Salsa
• 2 cups Refried Beans
• _____
• OPTIONAL TOPPINGS:
• 1-1/2 cup Chorizo, Crumbled, Cooked And Drained (optional)
• 2 cups Shredded Cheese (optional)
• 1 whole Red Onion, Diced (optional)
• 1 cup Sour Cream (optional)
• 1 whole Jalapeno, Diced (optional)
• 1 whole Avocado, Diced (optional)
• 1 cup Shredded Lettuce (optional)

1. Put a baking sheet with a rack in it in a low oven (to keep tortillas warm while you fry the eggs).
2. Heat oil over medium heat in a 10-inch skillet until the edge of a tortilla dipped in the oil bubbles rapidly. One at a time, fry tortillas in the hot oil until crisp. Drain each and set on the rack in the oven to stay warm.
3. Warm refried beans and salsa-they don't need to be bubbling hot, but warm enough that they won't make the eggs cold when the huevos rancheros are assembled. I use the microwave for this.
4. In a large non-stick skillet over medium-low heat, melt 1 tablespoon of butter. Tilt pan to let the butter coat the surface. Break 4 eggs into the skillet and fry to desired doneness (I like mine over-easy, but sunny side up is more authentic).
5. While the eggs cook, spread half the beans over half the tortillas. When the eggs are done to your liking, put an egg over each tortilla. Spoon half the salsa over the eggs, and top with whatever optional toppings you like.
6. Repeat with the other eggs, beans, tortillas and salsa. Serve immediately.

corn tortillas, oil, butter, eggs, salsa, beans, toppings, chorizo, shredded cheese, red onion, sour cream, avocado, shredded lettuce

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/huevos-rancheros-3/ (may not work)