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1
To make the sauce: In a mortar and pestle or food processor, combine the tomatoes, chiles, onion, and garlic and pound or process until blended but still with a little texture.
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2
In a large skillet, heat the oil over medium-high heat until it is very hot.
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3
Add the sauce all at once and cook, stirring constantly, for 5 minutes until thickened and orange-colored.
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4
Stir in the salt and remove from the heat (Makes 2 cups).
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5
For the Huevos : If the sauce has cooled, re-warm it gently.
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6
If the tortillas are fresh, spread them in a single layer and let them dry out for 5 minutes.
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7
In a large cast-iron skillet, heat the oil over medium-high heat.
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8
Fry the tortillas, one at a time, for 2 or 3 seconds per side, just to soften them.
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9
Drain them on paper towels.
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10
Reduce the heat under the skillet to medium-low and wait a few minutes for it to cool down.
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11
Break 6 of the eggs into the skillet and let them cook slowly until set (cover the skillet if you like the yolk firm).
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12
Season the eggs with salt and pepper to taste and transfer them to a roasting pan to keep warm in the oven.
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13
Add a little more oil to the pan, if necessary, and fry the remaining 6 eggs in the same way.
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14
Dip each tortilla quickly in the warm sauce and place it on a warmed breakfast plate.
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15
Spread some of the refried beans evenly on the tortilla and top with 2 fried eggs.
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16
Spoon more of the sauce generously over the edges of each tortilla and the whites of the eggs.
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17
Garnish with the crema and the avocado, then sprinkle with the crumbled cheese, parsley, and cilantro and serve immediately.
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18
Note: To roast a tomato, heat a dry skillet or griddle over high heat.
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19
Roast the whole tomato, turning until it is golden brown with charred patches on all sides, but not burned (the flesh will be quite mushy).
