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Spicy chorizo scrambled with eggs, scooped into warm flour tortillas. This Mexican high calorie breakfast is the kind of morning meal that fills the house with incredible smells.
Heat a large skillet over medium heat and add 1 tbsp vegetable oil.
Add Mexican chorizo and sauté for 3–4 minutes, breaking it up with a spatula, until the fat renders and the sausage browns.
Add diced yellow onion to the skillet and cook for another 2–3 minutes, stirring occasionally, until onion is soft and translucent.
In a mixing bowl, whisk eggs with salt and black pepper, then pour into the skillet with chorizo and onion.
Scramble gently on medium-low heat, stirring slowly for 2–3 minutes until eggs are just set but still moist.
Warm flour tortillas on a separate skillet or over an open flame for 30–60 seconds each, until soft and pliable.
Spoon the chorizo-egg mixture evenly onto tortillas and top with shredded cheddar cheese.
Fold tortillas and serve immediately, enjoying the filling while hot.
