Heat the chiles in a skillet over medium heat for 1 minute per side. They should get darker in color. Soak the toasted chiles in hot water for 30 minutes.

Heat 1 tablespoon of oil in a medium frying pan. Sauté the onion with 2 whole garlic cloves until the onion is softened and slightly browned. Remove from the heat and set aside. Drain the chiles and discard the soaking liquid. Add the chiles to a blender with the onion, garlic, salt, cumin, chili powder, red wine vinegar, the remaining canola oil, and lime juice. Blend until smooth.

In a non-stick pan over medium heat, add the canola oil, butter, and brisket. Cook until the meat is slightly browned.

In a bowl, whisk the eggs until combined. Add the eggs to the pan and reduce the heat to simmer. Stir occasionally, removing from the heat when the eggs are almost done but still a little wet. They will continue to cook.

Spoon a generous helping of brisket and eggs onto a tortilla. Add some of the Guajillo steak sauce. Top with chopped white onions, cilantro, queso fresco, thin slices of fresh jalapeño peppers, and some pickled red onion. Serve with grilled green onions and garnish with lime slices.