Make the chorizo

• Toast the ancho and guajillo peppers, then soak them in hot water until softened.
• Blend the soaked peppers with the garlic, white vinegar, bay leaf, black pepper, cumin, oregano, paprika and chipotle chili powder into a smooth paste.
• Mix the paste with the ground beef and kosher salt until fully combined.

Brown the chorizo

• Heat a pan until very hot and cook the chorizo meat, breaking it up, until browned.
• Push the chorizo to the side of the pan.

Build the base

• Add the chopped onion, jalapeño and minced garlic to the pan and cook until browned.
• Stir in the chopped tomato and season with salt.
• Add the paprika, chili powder and oregano, then pour in the tomato sauce and beef stock.

Cook the eggs

• Crack the eggs into a separate bowl to check them, then slide them into the simmering sauce.
• Salt the eggs directly and cook until the whites are set.

Finish and serve

• Top with grated cheese, reserved chorizo and fresh cilantro.
• Serve with sliced avocado and scoop into corn tortillas.