10 ripe plum tomatoes, roasted (see Note), peeled, cored, and chopped
4 serrano chiles, stemmed, seeded if desired, and coarsely chopped
1 small onion, coarsely chopped
2 large cloves garlic, coarsely chopped
1 tablespoons canola or vegetable oil
3/4 teaspoon salt
6 large, thick corn tortillas, preferably stale
1/4 cup canola or vegetable oil, or as needed
12 large eggs, preferably free-range
Salt and freshly ground black pepper
1 1/2 cups warm refried pinto beans
1 cup Crema, recipe follows, or sour cream
1 avocado, peeled, seeded, and cut into 1/2-inch cubes
1/2 cup crumbled Anejo or Panela cheese
1/2 small bunch flat-leaf parsley, leaves only, coarsely chopped
1/2 small bunch cilantro, leaves only, coarsely chopped
To roast a tomato, heat a dry skillet or griddle over high heat. 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).