Huevos Rancheros with Tomato-Chili Salsa

seriouseats.com

Darwin

2 whole dried ancho chilies

¼ cup (60ml) canola oil, divided

1 small yellow onion, thinly sliced

4 medium cloves garlic, thinly sliced

½ teaspoon dried oregano, preferably Mexican

1 (14-ounce) can crushed tomatoes, preferably fire-roasted (such as Muir Glen)

2 whole chipotle chilies packed in adobo, plus 2 tablespoons (30ml) sauce from can

¼ cup minced fresh cilantro leaves and fine stems (¼ 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 eggs (2 per serving)

Crumbled Cotija cheese, for serving

Hot store-bought or homemade refried beans, for serving

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