Remove the stems and seeds from three dried guajillo chiles. 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.

Sauté the white onion with two whole garlic cloves until the onion is softened and slightly browned and the garlic has begun to brown. Remove from 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, canola oil and lime juice. Blend until smooth.

Chop the brisket and sauté in a little canola oil and butter over medium heat in a non-stick pan until the meat is slightly browned.

Add the eggs and reduce the heat to simmer. Stir occasionally and remove 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 garnished with lime slices.