Instructions:

1️⃣ Cook the Chorizo:

Heat a skillet over medium heat.

Add the chorizo (no oil needed usually, it renders its own fat).

Stir and cook until browned and fully cooked (6–8 min).

If too greasy, drain excess fat.

2️⃣ Add Veggies:

Add onion, serrano peppers, and optional tomato.

Cook until onions are soft and slightly caramelized (4–5 min).

3️⃣ Fry the Eggs:

Push the chorizo/veggie mix to the side of the pan.

Crack the eggs directly into the pan (sunny-side up or scrambled – your choice).

Season with a bit of salt & pepper.

Let the yolks stay whole for runny style, or scramble and mix into the chorizo.

4️⃣ Heat the Tortillas:

Warm tortillas on a comal or skillet until soft and slightly charred.

5️⃣ Assemble the Tacos:

Place some chorizo and egg mixture on each tortilla.

Optional: top with avocado, queso fresco, salsa verde or roja.

🌶️ Tips:

You can substitute jalapeños for serranos if you want less heat.

Make it extra-authentic by using lard to cook or serving with frijoles refritos (refried beans) on the side.