Ingredients
3 tablespoons extra-virgin olive oil
1 ½ pounds Yukon Gold potatoes, unpeeled, cut into ½- to ¾-inch dice
¾ teaspoon table salt
5 ounces Spanish-style chorizo sausage, sliced ¼ inch thick (1 cup)
1 onion, cut into ½-inch dice
3 garlic cloves, minced
1 teaspoon chipotle chile powder
1 (8-ounce) can tomato sauce
½ cup coarsely chopped fresh cilantro, leaves and stems
4 ounces cotija cheese, crumbled (1 cup)
Directions
1
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add potatoes and salt. Cover and cook until fork inserted into potatoes meets little resistance, 10 to 12 minutes, shaking skillet periodically to redistribute potatoes.
2
Uncover; add chorizo and onion; and cook until onion is softened, about 8 minutes, stirring occasionally. Add garlic and chile powder and cook until fragrant, about 1 minute. Stir in tomato sauce; reduce heat to low; and cook until sauce has thickened slightly, about 2 minutes.
3
Stir in cilantro and transfer to serving platter. Sprinkle with cotija. Serve.