Place 6 eggs in a pot, cover with water,place a lid on the pot and bring to a boil as quickly as possible. Remove from the heat and leave eggs in the covered pot of hot water for 10-12 minutes. Run cold water over boiled eggs, peel, pat dry and place in the refrigerator to chill. I left mine overnight, but you can use them sooner, so long as they are cold and dry. Damp or warm, and you will have a hard time getting the sausage to stick when you wrap them.
Roast minced dried chilis in a dry cast iron skillet until almost blackened. Stir them as they roast, so they do not burn. The spicy aroma searing your nostrils and making you cough is the true taste of Mexican cooking. I used a single Guajillo chili, about 5" in length, but any large, mild, dry chili will do.
With a mortar and pestle, crush tortilla chips into coarse crumbs and combine in a bowl with roasted chili flakes.
Mince your onion, chop up dried tomato, jalapenos and cilantro. Add a small can of diced green cilis and knead it all into the chorizo. Have a bowl of cold water to dip your fingers into to prevent the sausage from sticking to your hands.
Pinch off the chorizo into 6 equal parts. Fold a lump in-between a sheet of foil. plastic wrap or plastic bag and pat out into a thin patty.
Lay an egg in the middle of the flattened chorizo patty and form it around the egg, pressing firmly, shaping and smoothly until the egg is entirely and evenly encased. Dip your fingers in cold water if the sausage wants to cling to your hands instead of the egg. Repeat with the remaining eggs and chorizo.
Put a pot or Dutch oven with 2-3" of oil over the heat and bring to 350f (177c).
While the oil is coming to temperature, combine the remaining egg and 1 tablespoon of water in a small bowl and whisk well.Put flour in a bowl to the left of that and your mixture of roasted chili flakes and crushed tortilla chips in a bowl to the right.
Lightly coat the chorizo covered egg with flour then brush with the egg wash. Generously coat with the crushed tortilla chips and press in slightly. Repea twith the remaining eggs.
Float the eggs in the hot oil and fry for about 4 to 5 minutes, rolling occasionally, until a deep golden brown.
Remove eggs from oil and allow to cool on a paper towel.