In a deep pan, melt Butter (1 tablespoon). Add in the Green Bell Pepper (1) and Onion (1). Cook until softened.
Add the Mexican Chorizo (1.5 pound) filling.
Press down, stir and cover to cook.
Brown until a dark burgundy color.
Add Potato (1). Toss to combine and cook potatoes until tender, covered.
In a bowl, mix Egg (12), Fresh Cilantro (1/2 bunch), Milk (1 splash), Salt and Pepper (to taste), Shredded Mexican Cheese Blend (1 pinch), and your favorite Hot Sauce (to taste).
Once potatoes are cooked, add the eggs and mix.
Cook until eggs are fully cooked., cover and set aside.
In a shallow pan, heat Frying Oil (to taste) to fry your tortillas.
Add Fajita Seasoning (to taste) to the hot oil, and add one of the White Corn Tortilla (1 package).
Once it starts browning, turn it over.
Using your tongs, fold the round tortilla in half and continue to fry until golden.
Assemble your tacos with the filling, topped with some Shredded Mexican Cheese Blend (2 cup) and chopped cilantro.