Huevos Revueltos

• 12 ounces Mexican pork chorizo, bulk or links
• 1/2 cup water
• 9 tablespoons unsalted butter
• 8 large eggs, whisked together
• 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Small fresh cilantro leaves

1. If the chorizo is in links, slit open the casings, remove the filling (discard the casings), and break it up with your hands.
2. Bulk sausage is ready to use.
3. In a small saucepan, add the chorizo and the water, and simmer over medium heat until the chorizo is cooked and all the water is gone (do not let meat get crusty; do not discard fat rendered in the pan), about 6 minutes; do not let the chorizo brown.
4. Set aside and keep warm.
5. Preheat a large, heavy nonstick skillet over medium-low heat.
6. Melt the butter, then add the eggs immediately after and cook them about 2 minutes.
7. Add the chorizo and any rendered fat to the eggs, remove from the heat, and stir 1 to 2 minutes, until they are done, but not dry.
8. To serve, lay the tortillas side by side, open face and overlapping on a platter.
9. Divide the egg-chorizo mixture equally between the tortillas and top with salsa.
10. Sprinkle with chopped cilantro.
11. Grab, fold, and eat right away.
12. Or build your own taco: lay a tortilla, open face, in one hand.
13. Spoon on some egg-chorizo mixture, then top with salsa and a sprinkling of cilantro.
14. Fold and eat right away.

pork chorizo, water, unsalted butter, eggs, corn tortillas, cilantro

Taken from www.epicurious.com/recipes/food/views/huevos-revueltos-394011 (may not work)