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1
Heat a large, cast-iron skillet covered with foil over medium-high heat. Place the tomatoes, serranos, and garlic on top of the foil and heat until blackened on all sides, turning as necessary (you can also place the vegetables on a foil-lined baking sheet and cook them under the broiler). Allow the vegetables to cool, then stem the serranos, peel the garlic, and transfer to a blender. Puree the cilantro, vinegar, and salt.
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2
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the green pepper and cook, stirring, until softened about 5 to 7 minutes. Add the tomato puree, reduce the heat to medium-low, and cook, stirring, for an additional 5 minutes.
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3
To server, heat 1/2 inch of the vegetable oil in a large skillet over medium-high heat. When the oil is hot but not smoking, fry the tortillas, one at a time, until puffed and golden brown on each side. Transfer the tortillas to a plate lined with paper towels. Cover each tortilla with an additional paper towel. Repeat as needed with the remaining tortillas.
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4
Heat a tablespoon of the vegetable oil in a medium nonstick skillet over medium heat. Fry 1 to 2 eggs per person, as desired. To serve, top each tortilla with eggs, a generous ladleful of red sauce, grated cheese, and cilantro. Garnish with avocado slices and lime wedges.
