Chorizo and Potatoes for 4 Servings

Instructions:

1. Place the raw chorizo in a cold skillet. Turn the heat to medium. Note: Starting cold renders the fat more efficiently
2. Break the meat apart with your spatula. Cook for 5-7 minutes until the fat has fully rendered and the meat is browned and crumbly.
3. Use a slotted spoon to remove the chorizo from the pan. Leave the red tinted oil behind.
4. Toss the diced onion and red bell pepper into the shimmering chorizo fat. Sauté for 3-4 minutes until the onions are translucent and the peppers have softened.
5. Stir in the minced garlic. Cook for just 30 seconds until fragrant but not brown.
6. Add the cubed potatoes to the skillet. Stir well to coat every single piece in the spiced oil.
7. Spread the potatoes in an even layer. Let them sear undisturbed for 5-7 minutes until a deep mahogany crust forms on the bottom.
8. Stir the potatoes and cook for another 10-12 minutes until they are fork tender and golden brown.
9. Return the cooked chorizo to the pan. Toss everything together for 1-2 minutes to reheat the meat.
10. Remove from heat. Sprinkle with Cotija cheese, drizzle with lime juice, and garnish with chopped cilantro.