Chorizo and Potatoes

This makes a thick, chunky stew, great for filling burrito shells or just eating plain. DON'T skip the step where you drain the potatoes; they won't fry up right if they're a soggy hash.

Mats:
6 oz chorizo sausage, diced
1 medium onion, diced
4 cloves garlic
4 boiling potatoes (red ones generally are the best), peeled and grated
3 15-oz cans fire roasted tomatoes
2 tsp oregano
1 tsp sugar
1 tsp chili powder
1 avocado, sliced
1/2c crumbled feta cheese

In a large pan, heat 2 Tbsp olive oil over medium heat. Add the diced chorizo, diced onion, 2 of the minced garlic cloves and cook 6 minutes, stirring occasionally.
Meanwhile, squeeze as much liquid as you can out of the grated potatoes. Use a colander and press the potatoes repeatedly. Pick up a (small) handful and squeeze it between your hands, trying to get every drop of moisture you can out of the potatoes.
Then add the potatoes to the chorizo mixture and cook 10 minutes, stirring often. The potatoes should begin to brown.
Add the canned tomatoes and stir well, scraping up any browned bits from the bottom of the pan.
Add the oregano, sugar, chili powder and the other 2 cloves of minced garlic.
Cover, turn heat to medium-low and simmer for 30 minutes or until sauce is very thick. Stir occasionally, making sure things don't stick to the bottom of the pot.

If you're serving in tortillas, heat the wraps first so they're nice and supple. Top with sliced avocado and some crumbled feta cheese.