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1
Heat the oil in a medium saucepan over high heat.
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2
Add the onions and cook until soft.
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3
Add the garlic and cook for 1 minute.
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4
Add the wine and cook until reduced by half.
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5
Add the tomatoes, water, ancho, chipotle, pasilla, honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes.
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6
Season with salt and pepper and stir in the lime juice just before removing from the heat.
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7
Heat 2 inches of oil in a medium skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer.
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8
Fry tortillas, one at a time, until crisp, 20 to 30 seconds.
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9
Drain on paper towels and season immediately with salt.
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10
Heat a large nonstick skillet over high heat.
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11
Add the chorizo and cook until golden brown.
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12
Remove with a slotted spoon to a plate lined with paper towels and let cool slightly.
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13
Remove all but 1 tablespoon of the rendered fat.
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14
Add the butter to the pan; when the butter melts, turn the heat to down to medium.
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15
Carefully crack the eggs into the pan, season with salt and pepper, and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes.
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16
Combine the crema and lime zest in a small bowl.
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17
Place a few spoonfuls of the red chile sauce on four plates.
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18
Place a fried tortilla on top of the sauce.
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19
Divide the eggs over the tortillas and ladle the warm tomato-red chile sauce over.
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20
Sprinkle each with about 3 tablespoons of the cheese and some of the lime crema and garnish with the crisp chorizo and chopped cilantro.
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21
Serve immediately.
