|Chorizos/1 pound bulk chorizo||4 , skinned and finely chopped (Whole)|
|Beer/Milk||1⁄4 Cup (4 tbs)|
|Crushed cumin||1⁄4 Teaspoon (Comino)|
|Lettuce leaves||4 , shredded|
|Pitted ripe olives||8 , sliced|
|Sour cream||1⁄4 Cup (4 tbs)|
|Sweet purple onions||2 Tablespoon, chopped|
1 Over medium high heat, cook the chorizo until it is slightly browned. Drain grease.
2 Mix the eggs, beer or milk, salt and comino together, using a fork to blend them until frothy.
3 Reduce heat to medium low, add the eggs to the chorizo and cook, stirring frequently, until the eggs are set but soft.