RANCHERO SAUCE: Heat olive oil in a large pot over medium heat; sauté the onions for 2 minutes. Add garlic and sauté for another minute.
Add tomato sauce, roasted red peppers, green chilies, chicken stock, cumin, brown sugar, and liquid smoke. Simmer the sauce for 10 minutes; remove from heat.
Using an immersion blender, puree the sauce until smooth. Stir in heavy cream; season with salt to taste. Keep warm or refrigerate until ready to use. The sauce can be made in advance and warmed when ready to use.
TOSTADAS: Warm ranchero sauce in saucepan.
Rinse and drain black beans. Pour beans into a separate saucepan; warm over medium-low heat until simmering, then turn off heat and cover to keep warm.
Place chorizo in a large non-stick skillet over medium-high heat. Break the chorizo up with a wooden spoon, brown for 5-10 minutes, until the chorizo begins to get crispy; Drain the excess grease and pour chorizo onto a plate lined with paper towels; set aside.
In a separate non-stick skillet, coated with non-stick spray or butter, cook eggs to order. Traditional Huevos Rancheros is made with eggs sunny-side-up, but you can also scramble them in this dish.
To Serve: Place warmed tostada shells on each plate. Top with warmed black beans, eggs sunny-side-up, Mexican chorizo, ranchero sauce, Pico de Gallo, sliced avocados, pickled jalapenos, cilantro, Cojito cheese and freshly ground black pepper to taste.