Bring to a boil 6 cups water in a medium saucepan. Add chiles and boil for 5 minutes. Add tomatoes, onion and garlic. Boil for 8 minutes or until the tomato skins begin to peel off. Remove from heat, let cool. Transfer to a blender and add ½ cup water. Blend until smooth.

Heat 2 tablespoons cooking oil in a large frying pan over medium heat. Add sauce and season with garlic salt. Stir. Simmer for 15 minutes. Keep warm.

Heat remaining oil in a large frying pan. Lightly fry corn tortillas for 15 seconds on each side. Transfer to a paper towel-lined plate to absorb excess oil. 

Spread 1/3 cup refried pinto beans on 4 fried tortillas each. Sprinkle with 2 tablespoons queso fresco on beans then top with a fried egg. Cover each with remaining tortillas. Spoon sauce over and sprinkle with Monterey Jack Cheese and cilantro.