Fry corn tortillas in a neutral oil until crispy; drain and sprinkle with salt.
Cover chips in a warm chipotle braise. Pour queso over each chip.
Add black beans and cherry heirloom tomato salad. Sprinkle crumbled chorizo on top.
Scramble both eggs and add them to the chilaquiles. Drizzle Hoff’s Mean Green hot sauce on top of everything and garnish with fresh chopped cilantro.