Heat the oil in a large heavy skillet, over a medium heat. Fry the chorizo until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes, add the chilies.
Beat the eggs until frothy and add to the chorizo. Stir with a fork as you would scrambled eggs.
Fold the cilantro in just before the eggs set. Serve with flour tortillas, fresh salsa, and mashed avocado.
c.1996, M.S. Milliken & S. Feniger, all rights reserved
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