Add all the ingredients for the rancheros sauce into a large sized saucepan. Bring to a boil over medium high heat. Once it comes to a boil, lower the heat to medium low. Let the sauce simmer at a low boil for about 45-60 minutes, stirring often. The liquid should reduce by about half.
Dump into a blender and process until there are no chunks and the sauce is quite smooth.
Set aside for later.
How to Make Huevos Rancheros
Brown the chorizo meat in a skillet, using a metal spatula to break into small chunks.
Heat the pinto beans in a saucepan over medium heat.
Use some of oil to fry the eggs sunny side up style.
Heat some of the oil in a skillet/griddle over medium heat. Place the corn tortillas to warm up. Flip after a minute to heat the other side.
Assemble the huevos rancheros by placing a warmed tortilla on a plate. Spoon some pinto beans and browned chorizo. Place one fried egg on top. Ladle some of the rancheros sauce and top with avocado, jalapeno, green onions, cilantro, black olives and queso fresco.