Ranch-Style Eggs with Crispy Pork Rinds

Steps

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1. 1
   Toast all the dried chiles over an open flame, removing the stems first. Flip them lightly to lightly char without burning.
   ▶ ≈0:40
2. 2
   Meanwhile, roast the tomatoes, onion, and garlic cloves over the flame until lightly charred.
   ▶ ≈0:55
3. 3
   Place the roasted chiles, tomatoes, onion, and garlic into a pot with water and simmer until fully cooked and flavors meld together.
   ▶ ≈1:45
4. 4
   Grind the cooked chile mixture in a molcajete or blender into a smooth sauce, seasoning with a pinch of salt.
   ▶ ≈2:33
5. 5
   Heat oil in another pan and fry the beans until golden and crispy, optionally adding some toasted chile de árbol for extra flavor.
   ▶ ≈2:01
6. 6
   Pour the ground chile sauce into a hot oil pan, add a little water to thin it, and simmer until it develops a rich, concentrated flavor.
   ▶ ≈3:07
7. 7
   While the sauce simmers, fry the eggs in a separate pan until the edges are crispy and the yolks are still soft, seasoning with salt.
   ▶ ≈3:34
8. 8
   Cut the pork rinds into large pieces and add them to the simmering chile sauce, allowing them to absorb the flavors.
   ▶ ≈4:25
9. 9
   Gently place the fried eggs into the chile sauce and pork rinds, garnish with fresh cilantro, simmer briefly, and serve immediately.
   ▶ ≈5:08
10. 10
    Plate the eggs, pork rinds, and chile sauce together, serving alongside the fried beans for a complete ranch-style brunch.
    ▶ ≈5:38