Ingredients:

Eggs

8 eggs

12 ounces Mexican chorizo

1 small white onion

2 plum tomatoes

1 clove garlic

1 tbsp cooking oil

Salt to taste

Garnishes

12 to 16 corn or flour tortillas

2 cups refried beans

12 to tortilla chips

1 cup of your favorite salsa

Tortoillas :

4 cups of all purpose flour

1 tsp of salt

1tsp of baking powder

1 cup of vegetable shortening

1 cup of warm water

Directions:

Cooking

Remove the membrane from the chorizo

Finely chop the onion, tomato, and garlic

Crack the eggs into a mixing bowl and beat with a fork for 30 seconds

Preheat a large frying pan to medium

Add the cooking oil and the onion to the frying pan and cook for 1 minute

Add the tomato and garlic, stir and cook for 1 minute

Crumble the chorizo into the frying pan. Cook for about 5 minutes until most of the fat from the chorizo has cooked off

Pour the eggs into the chorizo, onion, tomato, garlic mixture. Let the eggs set for 1 minute then gently stir the mixture.

Cook, stirring occasionally until the eggs are just cooked

While the eggs are still cooking, heat the tortillas on your griddle or comal

For Tortillas :

Mix all dry ingredients

Add vegetable shortening and mix well with dry ingredients

Add warm water until you get a dough consistency

Let it rest inside a ziploc bag for at least 1 hour before making them.

After resting them form small balls and extend and cook on griddle. Turn when you see bubbles.

Serving

Divide the scrambled eggs and chorizo into 4 portions

Serve with refried beans garnished with tortilla chips

Serve with 3 or 4 tortillas per person and your favorite salsa to make tacos

Enjoy !!