Migas tacos in fresh corn tortillas

Mix maseca and water into masa, knead until tacky but not sticky, and rest.

Salt the eggs up to 15 minutes before scrambling so they retain more moisture.

Dice a tomato, toss with a generous pinch or two of salt, and set aside to draw out water; drain before adding to the eggs.

Press small tortillas from about a tablespoon of masa each in a tortilla press lined with a split ziplock bag, and cook them.

Fry onions, scallions and chilies in rendered carnitas fat (or lard or vegetable oil) over moderate heat.

Add shredded cheese, then the eggs and crunched tortilla chips; cook, folding, until the eggs are as soft or hard as wanted, with the chips keeping some texture.

Fill the tortillas and top with onions, cilantro, avocado salsa and lime.