Add the onion, jalapeño, and garlic to a blender, along with 1 cup of the cooking water. Also add to the blender the tomatoes, cumin, oregano, allspice, and cayenne, and blend until smooth.
Pour out the rest of the cooking water from the pot you cooked the vegetables, and add the oil and chorizo. While occasionally stirring, cook the chorizo on medium-low until fragrant and browned, about 10 minutes.
For the chilaquiles, divide the fried tortillas onto 4 to 6 plates, and evenly pour over them the chorizo sauce. Top with diced onions, crumbled queso fresco, and cilantro leaves. Serve with guacamole on the side.
Chilaquiles toluqueños | www.homesicktexan.com