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1
Cover potatoes with cold water.
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2
Add a pinch of salt.
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3
Cook until nearly tender.
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4
Drain.
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5
Heat vegetable oil in a cast iron skillet or oven safe pan.
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6
Add chorizo, bell pepper, and onion.
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7
Season with dried spices except cinnamon.
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8
Add garlic when meat is browned and veggies are nearly tender.
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9
Saute until fragrant.
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10
Add potatoes, serrano pepper, and cinnamon.
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11
Stir to incorporate.
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12
Add cinnamon and stir.
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13
Add salsa.
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14
Reduce until nearly evaporated.
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15
Top with cheese and place very briefly under the broiler to melt the cheese.
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16
Serve with avocado and lime.
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17
Variations; Cilantro, jalapenos, tomatoes, epazote, parsley, shallots, mustard, sour cream, tequila, goat cheese, sweet potatoes, squash, nopalitos, green chiles
