A hearty, typical Mexican breakfast dish
6 tablespoons vegetable oil
8 (5-inch) Tío Pablo corn tortillas
2 (420g) cans whole tomatoes in juice
1/2 cup chopped white onion
1/4 cup chopped fresh coriander plus additional for sprinkling
1 tablespoon chopped canned La Morena chipotle chillis in adobo
2 garlic cloves, coarsely chopped
1 teaspoon salt
8 large eggs
1 can, La Morena Refried Bayo Beans
Sprinkle of parmesan cheese (optional)
Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over top tortilla and flipping stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp). Wrap tortillas loosely in foil and keep warm in 200°F oven. Fry remaining tortillas in same manner, adding 1 tablespoon oil to skillet for each batch. (Do not clean skillet.)
Purée tomatoes with their juice, onion, coriander, chipotle, garlic, and salt in a blender until very smooth. Carefully add mixture to hot skillet (it may spatter) and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes.
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 4 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness. Transfer to a plate and keep warm, covered, then cook remaining 4 eggs in remaining tablespoon oil in same manner. Season eggs with salt and pepper.
Place 2 tortillas onto each plate, slightly overlapping, and spread each one with warmed refried beans. Transfer 2 eggs to tortillas on each plate and top with salsa. Sprinkle with coriander and add guacamole on side (optional). 4 servings