Preheat an indirect cooking fire to 375F.
In a bowl, mix together the shredded chicken, achiote paste and chipotle puree.
In a cast iron skillet, add one handful of tortilla chips and cover with 1/2 cup of cheese and 1/8 cup of black beans. Add the skillet to the cool side of the fire and cook for 2 minutes until the cheese melts. Repeat this again for a second layer of chips and cheese.
Once you have two layers of chips, top the skillet with a circle ring of the shredded chicken. Crack your eggs and place them in the middle of the ring. Add the skillet back to the fire to cook for 4-5 minute for until the egg is done to your liking. Once done, pull the skillet off and let cool for 2 minutes.
Garnish the skillet with green onions, red onions, jalapeños, cilantro, Mexican crema, pica de gallo, guacamole and like wedges. Serve and enjoy!