Add the dried chiles to a hot, dry skillet and cook for 30 seconds per side. Then, add enough water to cover the chiles and bring to a boil. Turn off the heat and let the roasted chiles soak for 30 minutes.

Heat 1 tablespoon of oil in a frying pan over medium heat until shimmering. Add the diced onion and jalapeño pepper, and cook for 5 minutes. Add the diced tomatoes, stir, and cook for 5 more minutes. Add the garlic and cook for 1 minute. Remove from the heat and allow to cool .

Drain the chiles and discard the liquid. Add the soaked chiles to a blender along with the cooled onion, jalapeño pepper, tomatoes, and garlic. Add the lime juice and salt. Blend until smooth (about 45 seconds).

Add 1 tablespoon of oil to a small pot and heat over low heat. Add the sauce mixture and ½ cup of water to the pot and stir to combine. Cover and cook for 20 minutes, stirring occasionally. If the sauce gets too thick, add more water and stir.

Heat 1 tablespoon of oil in a small pot over medium-low heat. Add the onions and cook for 5 minutes. Add the minced garlic and cook for 1 minute. Be careful to not let the garlic burn. Add the beans and stir. Cook for 10 minutes until heated through. Add water to thin if necessary.

Heat ½” of oil in a large skillet over medium heat to 350°F. Add a tortilla and cook for 15-20 seconds per side and drain between paper towels. Repeat with the remaining tortillas.

Place a fried tortilla on a plate. Add 3 tablespoons of beans. Top with 2 tablespoons of ranchero sauce. Repeat with remaining tortillas.

Heat 1 tablespoon of butter in a small frying pan over medium heat. Cook the eggs sunny-side up 1 or 2 at a time. Place 1 egg on each tortilla and top with queso fresco and cilantro.