Make the tortillas according to the separate Homemade Corn Tortillas recipe, using the ⅔ batch quantities listed above and dividing the dough into 16 small tortillas. Keep them warm and covered in a towel once cooked. Small corn tortillas dry out quickly if left uncovered. Keeping them wrapped while the filling is prepared helps them stay soft and foldable. That trapped steam under the towel is exactly what keeps the tortillas pliable through the whole assembly process, rather than stiffening as they cool exposed to air.

Place the bacon in a cold skillet, then set it over medium heat. Cook slowly, turning as needed, until deeply golden and crisp. Transfer to a paper towel-lined plate, then roughly break or chop into taco-sized pieces. Starting bacon in a cold pan helps it render more evenly and crisp better without burning. That gradual heat gives the fat genuine time to melt out of the bacon as the pan slowly comes up to temperature — bacon dropped directly into an already-hot pan tends to seize and brown unevenly before its interior fat has fully rendered.

In a separate skillet or after removing most of the bacon fat, cook the Mexican chorizo over medium heat, breaking it up well with a spatula. Cook for about 7 to 9 minutes, until fully cooked, deeply red-orange, and lightly crisp in places. Transfer to a bowl or plate. The chorizo should look crumbly and slightly crisp, not wet or soupy. Letting it cook long enough concentrates the flavor and improves the texture in the tacos. That extended cook time is what lets excess moisture actually evaporate off, concentrating the chorizo's own spice and fat into something genuinely crumbly rather than leaving it loose and wet.

In a bowl, whisk together the eggs, milk or cream, salt, and black pepper until fully combined. Heat a large nonstick skillet over medium-low heat and add the butter. Once melted, pour in the eggs. Cook gently, stirring slowly with a spatula, until the eggs are softly set, creamy, and still a little glossy, about 4 to 6 minutes. Remove from the heat immediately. Do not cook the eggs until dry in the pan. They should still look soft because they continue to set from residual heat and again once tucked into the warm tortillas. Gentle, low heat combined with slow stirring is what produces large, soft curds capable of surviving that additional gentle cooking without turning dry.

If needed, rewarm the tortillas briefly on a dry skillet or griddle so they are hot, soft, and pliable. Keep them stacked under a towel.

For 8 tacos, add a portion of scrambled eggs to each tortilla, then top with shredded cheese so it starts to melt from the heat. Add the crispy bacon, then finish with avocado slices, salsa, and a little cilantro. Placing the cheese directly against the warm eggs, rather than adding it last, lets residual heat begin melting it immediately as the taco is assembled.

For the remaining 8 tacos, add a portion of scrambled eggs to each tortilla, then top with shredded cheese. Add the crisped chorizo, then finish with avocado slices, salsa, and a little cilantro. Assemble while the eggs, tortillas, and meat are still warm so the cheese softens properly into the filling. Working through assembly while every component is still genuinely warm is what lets the cheese actually melt into the filling rather than sitting as a cold, separate layer on top.

Arrange the tacos on plates and serve with lime wedges and extra salsa on the side. Serve immediately while the tortillas are warm, the eggs are still soft, and the fillings are fresh. This spread's whole appeal depends on catching every component — warm tortilla, soft egg, crisp bacon or chorizo, melted cheese — together at once, which is exactly why serving without delay matters.