Papas con Chorizo

Give the potatoes a good rinse and finely cube them. I usually leave the skin on.

Bring a pot of salted water to a boil. Add the cubed potatoes and cook for 5-10 minutes or until they are mostly cooked through. I usually take them off and drain them once the outsides are cooked but the inside is still a little firm.

As the potatoes are cooking, add the chorizo to a skillet and brown it over medium heat, approx. 8-10 minutes. Once browned set aside until you need it. I usually let it drain on some paper towels.

I use the leftover chorizo fat in the pan to soften up the finely diced 1/2 onion. (You can get rid of some of the fat if you want.) Once softened, add a minced garlic clove and briefly saute.

Add the drained potatoes to the pan along with 2-3 minced chipotles in adobo, 1 tablespoon adobo sauce, 1/4 teaspoon of salt, freshly cracked black pepper, and 1/2 teaspoon pure chili powder (optional). Keep in mind that you can use less chipotles for a milder batch. I usually de-stem and de-seed the chipotles.

Saute for a few minutes to ensure the potatoes are cooked through and then add the cooked chorizo. Bring everything to a uniform temp and take a final taste for seasoning. I added another generous pinch of salt to this batch.

Serve as is or you can optionally serve next to warm corn tortillas and topped with finely diced cilantro stems.

Store leftovers in an airtight container in the fridge where they will last for a few days.