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. Yield: 4 servings 10/9/show Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : TOO HOT TAMALES SHOW #TH6295 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 18:34:23 -0600 From: Pat Asher