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De-stem and de-seed 10 dried Guajillo and 4 dried Pasilla peppers. Soak in hot water for 10 minutes. Blend the soaked peppers, chile water, garlic cloves, paprika, oregano, cumin, salt, black pepper, and apple cider vinegar until smooth. Pour the sauce over 32oz of 93% ground beef and mix well. Refrigerate for 24 hours for best results, or at least 1 hour.
Heat a skillet on high. Cook the chorizo until browned and cooked through, then set aside. In the same skillet, melt 2 Tbsp butter over low heat. Add 800g egg whites (such as Egg Beaters) and cook, stirring, until they begin to set. Add 400g low-fat cheddar cheese and cook until melted and the eggs are thickened. Season with salt and pepper.
Lay out 14 burrito-sized tortillas. Fill them evenly with the chorizo and eggs. Roll tightly and enjoy!