Pre-heat a large skillet over medium-high heat and spray with cooking spray. Add chorizo to the pan and saute until golden browned and cooked through, about 6-8 minutes, using a wooden spoon to break down into crumbles; remove from pan.
In a medium bowl, whisk together the eggs along with 2 tablespoons of water. Season with salt and pepper to taste. Cook eggs over medium heat in the same skillet used to cook the chorizo (for added flavor). Heat until reached desired doneness; set aside.
Heat oil in a medium fry pan and gently warm the corn tortillas, about 60 seconds per side, until warm and pliable. To serve, fill tortillas with scrambled eggs and sprinkle with chorizo. Garnish with salsa verder, scallions and any other garnishes you wish.