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In this recipe, the frico serve as salty, gluten-free "tostadas" for eggs and salsa. Corn chips and bean dip make a delicious side. Salt and fat—can’t beat that!
Preheat the broiler. Line a baking sheet with foil, shiny side down. Place the tomatillos, quartered onion, whole jalapeno, and crushed garlic on the sheet. Spray lightly with cooking spray, then season with salt and pepper. Char the vegetables under the broiler until the onion and jalapeno are browned and the tomatillos are soft, about 6 minutes. Transfer to a food processor. Add the cilantro, half the lime juice, 1 teaspoon cumin and the honey. Pulse into a slightly chunky salsa. Transfer to a bowl, season with salt. Rinse out the processor bowl.
Meanwhile, in a medium skillet, heat the oil, two turns of the pan, over medium-high. Add the chopped onion, jalapeno and garlic; season to taste. Add the remaining 1 teaspoon cumin and cook, stirring often, until the vegetables soften, about 5 minutes. Add ½ cup water and simmer until absorbed, about 6 minutes. Add the beans and cook, stirring occasionally, until heated through, about 2 minutes. Transfer the bean mixture to the food processor and add the hot sauce and remaining lime juice. Puree until smooth. Season the bean dip with salt.