To make the salsa, add the tomato sauce, vinegar, and sugar to a small saucepan. Bring to a simmer over a medium flame. Remove from heat and add to a small heatproof bowl to cool. Once cooled, mix in the diced tomatoes, onion, garlic, cilantro, lime juice, salt, pepper, and jalapeno if you are using it. Stir to combine and then chill until ready to use.

Heat the canola oil in a small frying pan over a high flame. Once the oil almost starts to ripple, turn the flame down to medium/high and add one tortilla at a time to the oil, frying for about two minutes per side until golden and crisp. Place the fried tortillas on a paper towel to cool and drain.

Wipe the pan out and add the butter to the frying pan. Melt the butter in the pan over medium/high heat. Add the four eggs to the pan. Fry until the white is opaque and the yolk is done to your desire.

Pop the black beans in the microwave and heat for one to two minutes.

To assemble the huevos rancheros, top each tortilla with black beans, one fried egg, salsa, cheese, cilantro, and a squeeze of lime juice. Don’t forget the hot sauce.