Cook the chorizo over medium heat in a non-stick pan until the meat is done and registers 165˚F. Chorizo will not change color like ground beef, so it is important to use a meat thermometer to make sure it is thoroughly cooked.

Heat the canola oil and 1 tablespoon of butter in a medium frying pan. Add the diced potatoes and cook until golden brown (about 10 minutes).

Heat 1 tablespoon of butter in a large, non-stick skillet over low heat. Scramble the eggs and add them to the pan. Cook over low heat until done.

Warm a stack of tortillas in a non-stick skillet over low heat.

Spoon a generous helping of the eggs onto a tortilla. Add chorizo and potatoes.

Add a bit of your favorite salsa and top with grated queso fresco and sliced jalapeños.