In a skillet over medium heat, cook the Mexican chorizo for about 5–7 minutes until browned and crispy.

Lightly toast the corn tortillas in the same skillet for 1–2 minutes on each side.

In a saucepan, bring water to a gentle simmer and add white vinegar. Poach the large eggs for 3–5 minutes.

Prepare the hollandaise sauce by whisking egg yolks and lime juice in a heatproof bowl over simmering water for 2–3 minutes until slightly thickened.

Slowly drizzle in melted unsalted butter while whisking until smooth. Adjust thickness with warm water if needed.

Stir in minced chipotle pepper and salt into the hollandaise.

Assemble by placing a toasted corn tortilla on each plate, topping with chorizo, avocado, poached egg, and hollandaise.

Serve immediately and garnish with fresh cilantro or lime wedges.