If you are using chorizo links, simply grill or sear the sausages, then cut them up into rounds. If you are using loose chorizo, cook on medium heat until cooked completely. Remove from pan.
In the same pan you cooked the chorizo, add the cooking oil. Sauté the peppers and onion until the peppers begin to wilt and the onions start to become translucent.
In a medium bowl, whisk together the eggs along with 2 tablespoons of water (or milk). Season with salt and pepper to taste. Cook eggs over medium heat in the same skillet used to cook the vegetables (we like to combine the eggs with the vegetables; you can also separate the veggies from the eggs). Heat until reached desired doneness; set aside.
Heat up the corn tortillas. We like to lightly oil a cast iron skillet, then heat the tortillas for 30 seconds per side before serving.
Fill the tortillas with scrambled eggs and chorizo. Garnish with cheese, the Serious Foodie Mexican sauce, salsa, scallions and any other garnishes you wish.
