For the chorizo: Heat the oil in a medium saucepan over high heat. Add the chorizo and using a wooden spoon break it up into small pieces. Cook the chorizo until it is golden brown and crisp. Remove with a slotted spoon to a paper towel-lined plate and let cool slightly. Reserve the chorizo for the egg recipe, below. Reserve 1 tablespoon of the rendered fat for the eggs.
For the tomato-red chile sauce: Add the onions to the pan with the sausage drippings and cook until soft. Add the garlic and cook for 1 minute. Deglaze with the wine and cook until reduced by half.
Add the pureed tomatoes, water, ancho chile, chipotle chile in adobo, pasilla chile, and honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes. Season the sauce with salt and pepper and stir in the lime juice just before removing from the heat.
For the eggs: Heat a large nonstick skillet over high heat. Add the 1 tablespoon rendered fat from the sausage. Add the butter to the pan, after the butter melts, turn the heat down to medium.
Carefully crack the eggs into the pan and add the cooked chorizo sausage, season with salt and pepper and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes - sunny-side up.
For serving: Combine the crema and lime zest in a small bowl.
Place a few spoonfuls of the tomato-red chile sauce on 4 plates. Place a fried tortilla on each plate and sprinkle with Cheddar cheese, put the plates in the oven and melt the cheese on top of the sauce. Divide the fried eggs and crisped chorizo over the tortillas and ladle the warm tomato-red chile sauce over top. Sprinkle each tortilla with about 3 tablespoons of the cheese and some of the lime crema and garnish with the chopped cilantro. Serve immediately.
Combine the lime juice and cream in a small bowl, loosely cover with plastic wrap and allow to sit at room temperature for 8 hours. Stir well, cover tightly and store in the refrigerator for up to 5 days.
Recipe courtesy of Bobby Flay