I fry the corn tortilla pieces (pochos use flour tortillas) till they're dark brown and extra crispy. Then I add eggs and mix together until fried well. Next, I add a can of El Pato Mexican tomato sauce and let it all cook together. The sauce (similar to enchilada sauce) softens the tortillas a bit and adds the spicy flavor. Sprinkle with cheese, and serve with a side of frejoles. The wife likes sliced avocado on top. I prefer salsa or just some chopped tomatoes.
If I'm extra hungry, I add chorizo or left over taco meat.... any meat (pollo, carnitas, carne asada) can be "taco meat".
My father only cooks the tortillas with eggs alone, and eats it with salsa for breakfast.
One serving it usually 4 tortillas, 2 eggs and 2 oz of sauce.