Step 1

Heat a nonstick skillet over medium high heat. Cook tortillas a few seconds per side, till they get warm with a few brown highlights around the edges. Transfer to a plate and cover with a towel to keep warm.

Step 2

Reduce heat to medium. Add the chorizo and crumble with a wooden spoon or spatula. Cook, stirring occasionally, until cooked through.

Step 3

Wipe skillet clean with a paper towel. Add oil or butter, then pour in whisked eggs and scramble continuously in a circular motion, ensuring they do not stick to the bottom of the pan (secret for soft eggs). When eggs are cooked through, but still soft and slightly moist, remove from heat.

Step 4

Divide the tortillas into six double stacks. Equally divide eggs and chorizo among tacos. Top with cheese, tomatoes, onion and cilantro.