Prepare chorizo: If using links, remove casings and crumble the meat.

Simmer chorizo in a saucepan with water until cooked and water evaporates.

Keep chorizo warm.

Preheat a large nonstick skillet over medium-low heat.

Melt butter in the skillet.

Add whisked eggs and cook for about 2 minutes.

Add chorizo and rendered fat to the eggs.

Remove from heat and stir until eggs are cooked but not dry.

Warm corn tortillas.

Serve egg-chorizo mixture on tortillas, topped with salsa and cilantro.