Preheat the oven to 450 degrees F and put tomatoes, garlic cloves and onion in a rimmed baking sheet. Roast vegetables, turning every 10 minutes or so, until blistered and charred in spots, about 35 minutes total. When cool enough to handle, remove the skins from the garlic.

Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from heat. Let sit for 10 minutes, then drain and pat dry.

Put vegetables and any juices from baking sheet into blender. Add ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until smooth.

Heat oil in a medium pot over medium heat. Add sauce, allowing to sizzle for 20 -230 seconds, and 1/3 cup water and cook, stirring, until thick but pourable, about 5 minutes. Taste and season with salt if necessary. Cover and keep warm. If the sauce thickens, add 1 tablespoon of water at a time to thin.

Put beans in a medium bowl with about half of their liquid and mas until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans are dry, add some more of the liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm.

Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Coat a medium skillet with oil and place over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until underside blisters, about 15 seconds. Remove from the pan to lined baking sheet. Repeat with remaining tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.

Using the same skillet the tortillas were fried in, heat 1 tablespoon butter until melted and bubbling. Crack 4 eggs into the skillet and cook until the edges are crispy, and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.

Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.

Enjoy!