Huevos Rancheros

1. Preheat the broiler. Place the tomatoes on a sheet pan under the broiler and cook, turning frequently, until the skins are charred on all sides, about 10 minutes. Transfer the tomatoes to a plate. When cool enough to handle, peel and roughly chop.
2. Place the tomatoes, one-third of the garlic, half the onion and the jalapeno in a food processor and pulse about 6 times, until combined but not pureed. Season to taste with salt.
3. Heat 3 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the tomato mixture and cook, stirring occasionally, for 5 minutes. Transfer the sauce to a microwave-safe bowl and set aside.
4. Wipe out the skillet and heat the bacon fat over medium-high heat. Cook the remaining onion and garlic until they begin to brown, about 5 minutes.
5. Raise the heat and add about half of the beans and their juice to the skillet. Coarsely mash the beans in the skillet with a potato masher or the back of a large spoon. Mash in the remaining beans and cook for 5 minutes. Season to taste with salt. Transfer the refried beans to a microwave-safe bowl and set aside.
6. Fill a large skillet with half an inch of vegetable oil and heat the oil over medium-high heat until it ripples. Fry the tortillas, 2 at a time, turning once with tongs, until blistered and golden brown, about 2 minutes per batch. Drain them on paper towels.
7. Reheat the tomato sauce and the refried beans in the microwave. Spread 2 to 3 tablespoons of the beans on each tortilla. In a large nonstick skillet, melt the butter and cook the eggs, either scrambled or fried. When finished, divide them among the tortillas. Garnish with the shredded cheese, tomato sauce and cilantro.

Yield: 4 servings