1Rub the pork chops with chili powder. In a large, 13 inch skillet, add the grease, turn to med./low heat, and brown on both sides until done.
2Set aside and let cool for a few minutes. Dice the pork into 1/2 inch pieces. Also, chop the fresh parsley and set aside.
3In a medium sized bowl, whip the eggs. Add the rest of the spices to egg mixture (including the chorizo) and mix well. Chop the onions, bell pepper, jalapeno, and mince the garlic. Add a small amount more grease if needed and saute the veggies.
4When veggies are done, mix in the egg mixture. Rake the diced pork chop on top and spread evenly. Cook on med./low heat with a lid, stirring every 2 to 3 minutes.
5When egg mixture is done cooking and has been plated, sprinkle the corn chips and fresh chopped cilantro for garnish.
6baste the tortillas lightly with veg. oil on one side each. Heat in the microwave for 20 seconds so they are more flexable.
Use your tortillas as a wrap or just roll them up and eat separately with your meal. Enjoy.