Potatoes with Chorizio

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This recipe was inspired by Leitesculinaria.com, one of my favorite cooking blogs! It is the ultimate comfort food. I picked up some sopas at the local supermercado, tortilla would work too.

Ingredients:
4 potatoes, diced to 1/5 inch cubes
10 oz Mexican chorizo
1 c shredded cheese blend
1/2 c Cotija cheese, crumbled
4 – 6 sopas or tortillas

Preheat the oven to 350°F (176°C).

Fill a large pot with water and salt and bring to a boil. Add the potatoes and cook over medium-high heat until almost but not quite tender, 10 minutes. Drain the potatoes in a colander but do not rinse.

Crumble the chorizo into a large non-stick skillet over medium for 8 minutes. Add the drained potatoes to the skillet and allow the potatoes and chorizo to finish cooking, getting a little crispy.

Meanwhile, spray sopas with a little canola oil and heat in the oven 6 – 8 minutes.

To serve, place shredded cheese in the bottom of each sopa, top with potoato mixture and Cotija cheese.

Serve 4.

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