Place the cubed potatoes into a pot and cover with water. Boil for 7-8 minutes, or until they're tender but not mushy. Drain and set them aside.

In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and jalapeño, sautéing for about 5 minutes until the onion softens and turns translucent.

Stir in the minced garlic and cook for an additional minute, allowing the enticing aroma to fill your kitchen.

Toss in the Mexican chorizo, using a wooden spoon to break it apart. Cook for 6-7 minutes until it’s fully cooked and has a lovely, rich color.

Reduce the heat and gently fold in the drained potatoes. Stir for another minute to ensure everything is melded together beautifully.

Give it a taste and adjust with salt as needed before serving, ensuring every bite is bursting with flavor.