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Put the dried chilis in a bowl and cover with boiling water then set aside for 15 minutes to soak and rehydrate. After 15 minutes drain off all the water and set aside.
To a blender add the peeled garlic cloves, white vinegar, bay leaf, black pepper, cumin, oregano, paprika, chipotle chili powder and the soaked chilis. Blend until you have a nice smooth paste.
Place the ground beef in a large bowl and add the chili puree and salt. Mix the meat and seasoning until fully incorporated together. Roll up into a log to keep in the fridge and use portions as needed.
Heat a large skillet over medium heat and add the oil and diced onion. Cook, stirring, for about 5 minutes until the onion is softened and beginning to brown. Add in about 4-5 oz of your homemade chorizo and cook, breaking it up with a spoon as you do, for about 6 minutes until the meat is nice and browned.
Reduce the heat to medium low and add in the beaten eggs. Cook, gently stirring, until the eggs are set and you have soft curds, about 2-3 minutes. Top with shredded cheese and chopped cilantro and serve with tortillas on the side.
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