Roast the Salsa Vegetables:

1. Preheat oven to 425°F (220°C).
2. On a sheet pan, toss tomatoes, serranos, onion, and garlic with 3 Tbsp oil.
3. Roast 30–35 minutes until softened and edges are charred.

Blend the Ranchero Sauce:

1. Transfer roasted veggies (and pan juices) to blender.
2. Pulse until chunky and pourable. Season with salt and pepper.
3. Pour into a small saucepan; keep warm over very low heat.

Crisp the Tortillas:

1. In a heavy skillet, pour oil to 1″ depth; heat to 350°F (175°C).
2. Fry tortillas 30–60 seconds per side until golden and crispy.
3. Drain on a wire rack set over a baking sheet.

Fry the Eggs:

1. In same hot oil, carefully crack in eggs (in batches).
2. Fry sunny-side up until whites are set but yolks remain runny. Drain briefly on rack.

Assemble the Huevos Rancheros:

1. On each plate, place two crispy tortillas.
2. Top with a fried egg on each tortilla.
3. Spoon warm ranchero sauce generously over eggs and tortillas.
4. Serve with a side of refried beans.
5. Garnish with queso fresco, cilantro, and lime wedges.