1. .75-1 lb chorizo(my recipe or yours)
  2. 1 white onion (1/2 cup fine diced and onion chopped the rest for service)
  3. 1 1/2 cup gold potato petite diced
  4. Ancho, cumin, smoked paprika and salt


  1. Start by adding some evo to a pan and heat. Add the chorizo and cook until cooked through and crumbling

  2. Add the onions and potatoes and add another glug of oil and season by dusting the top with ancho, cumin, paprika, garlic powder followed by a few pinches of salt and cook until the potatoes are tender

  3. Add the chorizo back in with a some fresh cilantro and cook for an additional 5 minutes, taste for salt. Serve with accoutrements like white onion, tomatoes, cotija cheese, avocado, cilantro and spicy crema.

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