Saute Poblano, garlic, and onion in a pan until softened and fragrant.
Add 1 lb chorizo, 1 ½ cups of refried beans, and ½ cup Cholula hot sauce. Stir to combine and saute until Chorizo is cooked through. Keep warm until assembly.
Meanwhile, heat oil in a large skillet on medium-high heat. Cook tortillas in the oil for about 1 minute per side or until browned and crispy. Transfer to a paper towel or parchment-lined plate. Repeat with remaining tortillas, adding additional oil as needed. Keep warm.
To assemble, layer two tortillas on a plate and spread the chorizo/bean mixture evenly over the tortillas, about 1/4 cup each. Top each stack with 2 fried eggs, then sprinkle with avocado, tomato, pickled onion, and Cotija cheese.
Drizzle evenly with the remaining Hot Sauce. Garnish with cilantro and lime wedges to serve.
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