Cover potatoes with cold water. Add a pinch of salt. Cook until nearly tender. Drain.

Heat vegetable oil in a cast iron skillet or oven safe pan.

Add chorizo, bell pepper, and onion. Season with dried spices except cinnamon.

Add garlic when meat is browned and veggies are nearly tender. Saute until fragrant.

Add potatoes, serrano pepper, and cinnamon. Stir to incorporate. Add cinnamon and stir.

Add salsa. Reduce until nearly evaporated.

Top with cheese and place very briefly under the broiler to melt the cheese.

Serve with avocado and lime.

Variations; Cilantro, jalapenos, tomatoes, epazote, parsley, shallots, mustard, sour cream, tequila, goat cheese, sweet potatoes, squash, nopalitos, green chiles