Preheat oven to 425 degrees. Line a rimmed baking sheet with silpat or parchment paper. Set aside.

In a medium bowl, add the eggs and cilantro paste. Beat the eggs with the paste until combined.

Heat a medium skillet over medium-high heat. When the skillet is hot, scramble eggs to desired doneness.

On a flat work surface, wrap up the taquitos. Begin with one warm corn tortilla. Add a small amount of each filling ingredient - scrambled cilantro eggs, chorizo, tomatoes, avocado, pickled jalapeños and cheese. Add a dash of hot sauce on top if desired.

Working from the bottom, roll the tortilla tightly and place seam side down on the lined baking sheet.

Bake until crispy and the cheese is melted, approximately 14 to 15 minutes.

Serve with salsa and sour cream.