Ingredients:

  • 340g fresh Mexican chorizo, casing removed
  • 567g Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 50g white onion, finely diced
  • 9g garlic, minced
  • 15ml olive oil
  • 3g salt
  • 1g black pepper
  • 8g fresh cilantro, chopped
  • 15ml fresh lime juice

Instructions:

  1. Dice the potatoes into uniform 1/2-inch cubes to ensure consistent cooking.
  2. Place the chorizo in a 12-inch cast iron skillet over medium-high heat. Break the meat apart with a spatula, cooking until the fat is fully rendered and the meat is browned and crumbly.
  3. Push the browned chorizo to the edges of the pan and add the potatoes to the center. Let the potatoes sit undisturbed for 3-4 minutes to develop a mahogany-colored crust, then stir to coat them in the rendered chorizo oil.
  4. Stir in the diced onion and minced garlic. Lower the heat to medium and cook for another 8-10 minutes, stirring occasionally, until the potatoes are fork-tender and the onions are translucent.
  5. Stir in the salt, black pepper, chopped cilantro, and fresh lime juice immediately before removing from heat.