Spicy Chorizo and Scrambled Egg Tacos

In a large skillet, cook the chorizo over medium heat, breaking it apart with a spoon, until fully cooked and browned, about 8-10 minutes. Drain any excess grease and set the chorizo aside.

While the chorizo cooks, whisk together the eggs, milk, salt, and pepper in a medium bowl until well combined.

In the same skillet (wiped clean if desired, or leave a little chorizo fat for flavor), add the egg mixture over medium-low heat. Scramble the eggs gently until they are just set but still moist, about 3-5 minutes.

Warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for 30 seconds per side, or microwave them wrapped in a damp paper towel for 20-30 seconds until pliable.

To assemble the tacos, divide the scrambled eggs evenly among the warmed tortillas.

Top the eggs with the cooked chorizo.

Garnish each taco with fresh cilantro and crumbled cotija cheese.

Serve immediately.