Huevos Rancheros con Frijoles

Prepare the Salsa Ranchera: Roughly chop 400g Tomatoes, 30g Serrano peppers, 50g White onion, and 10g Garlic. Place them in a blender with 100g Water and 5g Salt. Blend until smooth. In a small saucepan, heat 15g Lard over medium heat. Pour in the blended salsa and simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Stir in 15g Cilantro and set aside.

Prepare the Frijoles Refritos: In a large skillet or pot, heat 30g Lard over medium heat. Add the remaining 50g White onion (finely chopped) and 10g Garlic (minced) and sauté until softened and fragrant, about 3-5 minutes. Add the 500g cooked Pinto beans to the skillet. Mash the Pinto beans thoroughly with a potato masher or the back of a spoon, adding 100g Water or bean broth if needed to achieve a creamy consistency. Season with 5g Salt. Continue to cook and stir occasionally for 10-15 minutes until the Frijoles Refritos are thick and smooth. Keep warm.

Fry the Corn Tortillas: In a separate large skillet, heat 25g Lard over medium-high heat. Fry each of the 8 Corn tortillas for about 15-20 seconds per side, just until softened and slightly pliable, not crispy. Remove and drain on paper towels. Keep warm.