In a small saucepan, heat the refried beans over low heat. Stir occasionally until warmed through. If you prefer a creamier texture, add a splash of milk to achieve your desired consistency.
In a large frying pan, heat the vegetable oil over medium heat. Once hot, carefully add the corn tortillas one at a time, frying for about 30 seconds on each side until golden and crispy. Remove and drain on paper towels to absorb excess oil.
In the same frying pan, reduce the heat to medium-low and add the Crisco shortening. Once melted, crack the eggs into the pan, frying them sunny-side up or to your preference. Season with salt and pepper to taste.
On each tortilla, spread a generous layer of warm refried beans. Top with a fried egg and pour the red enchilada sauce over everything. Sprinkle with cheese and let it melt slightly from the heat.
Garnish your Huevos Rancheros with sliced avocado, a drizzle of Mexican crema, crumbled queso fresco, and fresh cilantro. Serve immediately while everything is warm and inviting.
