Heat a large cast iron or nonstick skillet on low, and heat tortillas in batches while cooking chorizo and eggs.

Cook them by adding to skillet, letting them puff a bit, and then removing when slightly browned.

If you want a firmer tortilla, hang from oven racks to create a taco shape (I prefer softer corn shells that have a bit of give, so I just keep them in foil and cook them in batches while I cook the rest of the meal).

Place in foil to keep hot while making eggs.

In a large heavy pan, brown chorizo.

Drain off fat.

At this point, you can either cook the eggs with the chorizo for more flavor, or make them in a separate pan. If in a separate pan, heat a heavy nonstick pan on medium high and add a dash of olive oil to the pan, swirl.

Add eggs to hot pan.

Add cheese to eggs, stir.

Keep stirring eggs to prevent from sticking and burning- this will also keep them fluffy.

When eggs are set, but still just a touch runny, remove from heat (they will continue to cook and become firm- this helps to not overcook them).

Add eggs and chorizo to tacos, and top with diced tomato, green onion, and crema mexicana, to taste.