In a large, non-stick skillet, cook the chorizo over medium heat, crumbling and breaking up the meat into very small pieces with a wooden spoon.  Cook until the chorizo is evenly browned and cooked thoroughly.  Use a slotted spoon to transfer the meat to a paper-towel-lined plate to drain.

Meanwhile, break the eggs into a large bowl.  Add the milk, salt, and pepper.  Whisk vigorously to combine the ingredients.

Wipe out the non-stick skillet with a paper towel.  Leave a bit of the chorizo oil in the pan.  

Pour in the eggs and scramble over medium-low heat, moving the eggs constantly until soft curds form.

While the eggs are cooking, warm the tortillas in the microwave.  Stack them and wrap in a damp paper towel.  Cook in the microwave for 30 seconds, until hot. Allow the damp towel to stay on the tortillas until ready to use.

Alternatively, you can place the tortillas into a tortilla warming pouch and use that in the microwave, instead of a damp paper towel.  Leave the hot tortillas in the pouch until ready to use.

Move the eggs to one side of the skillet and add the cooked sausage to the other side of the skillet to warm slightly.

Assemble the tacos.  Divide the sausage and eggs between the tortillas. Sprinkle with chopped tomatoes, Cojita cheese, and cilantro.  

Place the tacos in a taco rack to serve.  Squeeze lime over the top and serve with your favorite salsa and sour cream on the side, if desired.