Wash and de-stem the tomatoes
Roast tomatoes in oven at 400F for 15-20 minutes
Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (or chipotle powder)
Bake diced potatoes in oven for 20-25 minutes
Heat up 2 cups refried beans (I sauteed them in a bit of lard)
For poached eggs, bring a pot of water to boil and reduce to a simmer
Add salt and a dollop of vinegar (optional) to the simmering water
Slide the eggs into the water individually and let cook for 4-6 minutes
When tomatoes are done roasting, add to a blender along with 1/2 white onion, 2 cloves garlic, and 1 chipotle in adobo. Pulse blend and taste for heat level.
Warm up the corn tortillas (I use the oven for 1-2 minutes)
Slice the avocado
Prepare the optional garnishes: chopped cilantro, Cotija cheese, sour cream
Serve immediately