Make the salsas: char halved Roma Tomato, halved Tomatillo, quartered White Onion, and a few peeled Garlic cloves plus 1–2 Serrano Chile on a dry skillet over medium-high heat until blistered and blackened in spots (about 8–10 minutes), turning occasionally.
Blend the roasted tomatoes with a pinch of Salt and a little of the roasted onion and garlic to a smooth-ish salsa roja; separately blend the roasted tomatillos with their roasted onion, garlic and a serrano to make salsa verde, taste and adjust with more Salt if needed. Stir chopped Cilantro into the green salsa or reserve for garnish as you prefer.
Prepare the refried beans: heat a tablespoon of Lard in a skillet over medium heat, add some chopped onion and cook until translucent, then add the Cooked Pinto Beans and a splash of water or bean liquid and mash to your desired texture; season with Salt and keep warm.
Warm and crisp the Corn Tortilla: heat a little Neutral Oil in a skillet and fry each tortilla briefly (30–60 seconds per side) until pliable with slightly crisp edges, or until fully crisp if you like; drain on paper towels and keep warm.
Fry the Eggs: in a clean skillet heat a couple teaspoons of Neutral Oil over medium, crack in the eggs and cook sunny-side up or to your preferred doneness; sprinkle a little Salt on the eggs just as they finish.
Assemble the plate: place two warmed tortillas on each plate (or one large tortilla each), spread a generous spoonful of refried beans on top, set a fried egg on each tortilla, spoon salsa roja over one egg and salsa verde over the other so they sit 'divorced.'
Finish and serve: scatter crumbled Queso Fresco, some finely chopped White Onion and extra Cilantro over the eggs, serve immediately with any remaining salsas at the side.
