Huevos Rancheros With Chorizo & Porky Refried Beans

Directions

1. Place a piece of foil over a medium skillet (preferably cast iron) and heat over high. Place tomatoes, serranos, onion, and garlic and cook, undisturbed, until charred on all sides, 2 to 3 minutes for garlic, 4 to 5 minutes for serrano and onion, 10 to 12 for tomatoes. Transfer to the jar of a blender and add 1 teaspoon salt and puree on low speed until vegetables are broken up. Gradually increase speed to medium-low and puree until salsa is almost smooth but some chunks remain. Don’t be tempted to put it on high or you will incorporate air into the salsa and it will look and taste more like a smoothie than a salsa. Transfer to a medium bowl, stir in 1 tablespoon lime juice and season with more salt and more lime juice if necessary. Remove and discard foil and set salsa aside until ready to serve.
2. Heat 1 tablespoon of lard in the same skillet over medium-high. Cook chorizo, breaking up large clumps with a spoon, until browned and fully cooked, 6 to 8 minutes. Transfer to a small bowl, leaving oil behind. Add 3 tablespoons lard and cook remaining chopped onion, stirring occasionally, until lightly browned, about 6 minutes. Add beans and their liquid (that's right—don't drain them!). Bring to a boil and cook, stirring occasionally, until liquid is reduced slightly, about 5 minutes. Using a potato masher, smash beans until almost no whole beans remain and mixture is thick, smooth, and creamy, like the consistency of sour cream. Remove from heat, taste and season with salt if necessary, and let cool slightly; the refried beans will thicken as they sit.
3. Meanwhile, cook the eggs. Heat remaining 2 tablespoons lard in a large nonstick skillet over medium-high. Crack eggs into skillet, leaving space around each one, and cook until whites are set and edges are crisp, about 4 minutes. Season with kosher salt.
4. Spread about 1/3 cup of beans over each tostada, top with chorizo, egg, salsa, a sprinkle of queso fresco, and avocado slices.