Cook ground chorizo on low heat until browned and crumbly. Add flour and spices, water and simmer on low while you prepare the rest of the recipe
Assemble the tortilla by placing the corn in a blender and zip for 40 seconds until partially ground. Add flour, salt, vegetable oil and baking powder mix together and add more warm water as needed until the consistency of the masa is like warm playdough. If it sticks to your hands that is too much water. If it is crumbly, it is not enough. It should hold its shape readily and yet not be sticky. Cover with wet paper towel until ready to cook on hot griddle just before serving. Take 1/3 c. ball for each tortilla for each one even scoop for each tortilla. Cut a parchment paper sheet in half and place on tortilla press, put on one of the balls of masa between the two parchment sheets. Drop press. Do not squeeze tightly, simply press down. If the tortilla is too thin it will break when you cook it. The tortilla should be about 1/4 inch thick. Place directly on a squirt of oil on the griddle and continue making until they are all on the griddle--should
Cook beaten eggs with salt and pepper to taste to make soft scrambled eggs.
To assemble on warmed plates, put a warm tortilla, mexi cheese, 1 ladle of chorizo sausage (spread around on tortilla) top with scrambled egg, then a tong full of grilled veggies, diced tomatoes, sprinkle with cojito cheese.
Garnish with a sprig of cilanto, a tomato wedge, a lime wedge, avocado wedge, a small condiment cup of salsa and sour cream. Serve immediately!