In a sauce pan crumble the Chorizo, fry until golden brown. Transfer the cooked chorizo to a plate reserving the left over fat in the sauce pan.
If needed add some oil to the chorizo fat, add onions and sauté theuntil they are clear, add the San Marcos Peppers and stir.
Add the tomatoes and season with salt and pepper, letting the tomatoes cook until soft and release juice.
Turn to a lower heat and add the potatoes and the chorizo, stir carefully, so that the flavors are well integrated, keep cooking a few minutes more.
If you like serve with grated cheese, sour cream and corn tortillas.