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Potatoes with Chorizo and Tomato
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)
Steps
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