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1
Heat about 3 inches of peanut oil, in a heavy-bottomed pot to 375 degrees F. Preheat the broiler.
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2
Fry the tortillas for 30 to 40 seconds until crisp.
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3
Remove with a slotted spoon to paper towels to drain.
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4
Dip the tortillas into the Salsa Roja while still hot, using tongs, and then transfer to serving plates.
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5
Top each tortilla with a good spoonful of refried beans and then arrange a sunny side up fried egg on top of the beans.
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6
Garnish with crumbled queso fresco, Salsa Roja, cilantro, fried chorizo and lime wedges.
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7
Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes.
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8
Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant.
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9
Remove from heat and carefully add about 1 cup of hot water to just cover the chiles.
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10
Turn the heat to low and simmer for about 15 minutes.
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11
Preheat the broiler.
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12
Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly.
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13
Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs.
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14
Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).
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15
Add the chile mixture to a blender and puree.
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16
Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot).
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17
Blend until smooth (you may need to work in 2 batches).
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18
Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick.
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19
Stir in the sugar and lime juice and season with salt and pepper, to taste.
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20
Set aside until ready to use.
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21
Finely chop the chorizo into small dice.
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22
In a heavy-bottomed pot add olive oil and chorizo.
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23
Put the pot over low heat and slowly bring the heat up to medium.
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24
Fry the chorizo for a few minutes to infuse the olive oil.
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25
Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside.
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26
To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes.
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27
Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes.
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28
Season with salt and pepper, to taste.
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29
Use a potato masher to mash the beans into a coarse puree.
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30
Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth.
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31
Set aside until ready to use.
