A bowl of pico de gallo, Mazola, 4-6 corn tortillas depending on size, 6 eggs, one or two links of chorizo to taste, 4 tablespoons half-and-half, 2 tablespoons olive oil, Salt and pepper, 1/2 medium onion, chopped, 1 cup coarsely grated cheese: ideally queso fresco or Monterey Jack, (actually any cheese works), Some chopped cilantro to taste. This is optional because some people don't like it.
Heat 1/2 inch Mazola in a skillet. Cut tortillas in little squares and fry, in batches, until crisp. Add more oil if needed. Drain.
Mix eggs and half-and-half together with a fork or whisk. Season with salt and pepper.
In a large skillet or dutch oven (I use my Le Crueset), heat olive oil over medium heat and cook chorizo, breaking it up, add onions (some people use a pepper in this part, too). Keep stirring until lightly browned. Should take about three to five minutes. Then add the tortilla and keep stirring until they are thoroughly heated and take on the color of the chorizo. Turn off heat and allow skillet to cool a little because you don't want it so hot that the eggs are tough. They need to be soft and creamy.
Reheat to low and add egg mixture. Fold ingredients together with a spatula. It should cook slowly. When eggs are solid but still moist, fold in cheese and cilantro so cheese starts to melt. Do not overcook. Serve with pico de gallo and refried beans with some of cotija cheese on top.
Gracias. I’ll try it next weekend.