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