Quick and Easy Huevos Rancheros With Tomato Chili Salsa Recipe

Ingredients

• 2 whole dried ancho chiles
• 1/4 cup (60ml) canola oil, divided
• 1 small yellow onion, thinly sliced
• 4 medium cloves garlic, thinly sliced
• 1/2 teaspoon dried oregano, preferably Mexican
• 1 (14-ounce) can crushed tomatoes, preferably fire-roasted (such as Muir Glen)
• 2 whole chipotle chiles packed in adobo, plus 2 tablespoons (30ml) sauce from can
• 1/4 cup minced fresh cilantro leaves and fine stems (1/4 ounce; 7g), plus more for serving
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) juice from 1 lime, plus lime wedges for serving
• Kosher salt and freshly ground black pepper
• Up to 12 fresh corn tortillas (2 per serving)
• Up to 12 large eggs (2 per serving)
• Crumbled Cotija cheese, for serving
• Hot store-bought or homemade refried beans, for serving

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