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1
To make the beans, drain the beans, reserving some of the liquid from the can.
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2
Rinse the beans.
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3
Heat the lard in a frying pan over medium heat.
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4
Add the onion and garlic and cook about 7 minutes, until the onion is golden.
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5
Increase the heat to medium high.
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6
In batches, add the beans and stir and mash them with a wooden spoon, adding some of the bean liquid, as needed, to make a coarse puree.
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7
Add the stock cube and reduce the heat to low.
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8
Cook, stirring often, until thick
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9
To make the sauce, combine the chiles and boiling water in a small bowl and soak for 15 minutes.
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10
Drain, discarding the liquid.
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11
Puree the tomatoes, chiles, onion, and garlic in a blender.
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12
Heat the oil in a large frying pan over medium heat.
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13
Add the tomato mixture and cook, stirring frequently, about 5 minutes.
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14
Add the vinegar, tomato paste, cumin, oregano, and sugar and simmer over medium-low heat for 10 minutes.
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15
To assemble, heat 4 tbsp of the oil in a frying pan over high heat until shimmering.
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16
Fry each tortilla for approximately 30 seconds on each side, until hot but not crisp.
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17
Transfer to paper towels.
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18
Add the remaining 2 tbsp oil to the pan.
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19
Add the eggs and fry according to your taste.
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20
To serve, place each tortilla on a dinner plate and top with an egg.
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21
Spoon some of the tomato sauce over each, and garnish with the avocado slices and cilantro.
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22
Add a spoonful of the beans to each tortilla, and serve hot.
