| Step 1 |
Pour the red sauce and the chicken stock into a pot. Bring to a boil. Taste and season with salt and pepper. |
| Step 2 |
Gently brush the tortillas with cooking oil and cook them on a griddle for less than one minute per side. |
| Step 3 |
Spread the refried beans on the tortillas. |
| Step 4 |
Add La Costeña Diced Chipotle Peppers and cooked shrimp. |
| Step 5 |
Add a teaspoon of cooking oil to a skillet and fry the eggs sunny-side-up. |
| Step 6 |
Place the tortillas on the serving plates, carefully top each with an egg and coat with red sauce |
| Step 7 |
Garnish the dish with La Costeña Nopalitos. |
