In a large skillet, preferably a well-seasoned cast-iron or nonstick, heat the oil over high until you see little wisps of smoke wafting up over the skillet. Add the chorizo and use a silicone spatula to break up the clumps and spread the chorizo out in an even layer across the skillet. Cook, stirring occasionally, until lightly browned or slightly darker in color from when you started, 5 to 7 minutes.
Meanwhile, in a large bowl, whisk the eggs and salt until no streaks of white or yolk remain.
When the chorizo is fully cooked, add the eggs to the skillet and reduce the heat to medium-low. Using a silicone spatula, push the eggs and chorizo around the skillet to mix them completely. Scrape across the bottom of the pan to make sure nothing is sticking and continue to cook and scrape until the eggs are fluffy and just set, about 2 minutes. Transfer to a medium bowl.
Divide the eggs and chorizo among the tortillas (about 1/3 cup each), top with the salsa, and have a great morning!