Loaded Huevos Rancheros Tacos

Set the oven rack 6 inches from the broiler. Dice the green bell pepper and onion and mince the garlic; toss with olive oil, a pinch of salt, and pepper. Spread on a parchment-lined sheet pan and broil on high until lightly charred, about 8–10 minutes, stirring once.

Meanwhile, remove and discard the seeds from the dried ancho. In a saucepan over medium heat, toast the ancho pieces with oregano, cumin, and chipotle powder until fragrant, about 2–3 minutes.

Stir in the diced tomatoes, water, and cider vinegar. Bring to a simmer and cook gently for 8–10 minutes.

Transfer the sauce to a blender and blend until mostly smooth. Add the broiled vegetables and pulse a few times to combine while keeping some texture. Season to taste with salt if needed.

Thinly slice the red cabbage and radishes. Chop the cilantro, cut the limes into wedges, and peel and dice the avocado.

Warm a large nonstick or cast-iron skillet over medium heat. Melt a small portion of the butter and fry the eggs in batches until the whites are set and the yolks are cooked to your liking; season lightly with salt and pepper.

Warm the tortillas in a dry skillet or directly over a low burner until pliable. For each taco, add an egg, spoon on warm ranchero sauce, and top with cabbage, radishes, cilantro, avocado, and cheese. Serve with lime wedges for squeezing.