Let’s make the red sauce. Saute diced onion and minced garlic for 2 to 3 minutes over medium-high heat. Reduce heat to medium and continue to sauté for 2 minutes. Season with salt and pepper.
Pour mixture into a blender and add crushed tomatoes, chipotle peppers in adobe and stock. Blend until smooth. Pour sauce back into skillet and simmer over medium-low heat for 10 minutes.
Make the scrambled eggs and chorizo.
Make Chilaquiles. Raise heat of sauce to medium-high and bring to a boil, about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding more.
Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper and gently fold together. Remove from heat.
Assemble and eat. Top with scrambled eggs and chorizo queso fresco, avocado, cilantro, and hot sauce. Serve immediately.
