Shred the potatoes into a large strainer and squeeze the excess moisture out by pressing with a paper towel. Place the potatoes in a bowl with the salt and mix thoroughly to help prevent the potatoes from browning early.

Preheat oven to 350 Degrees

In a large (at least 12-inch, deep) skillet, saute the chorizo on medium high for about 5 minutes. Then drain most of the oil from the pan.

With the remaining chorizo in the pan, melt the butter and add the onion, tomatoes, roasted red peppers, South of My Border Mexican Blend or other spices, and the potatoes and sauté for about 5 minutes.

Add the flour and stir to coat everything. It will look a bit “clumpy”- that’s ok.

Add the milk and ground black pepper and stir to incorporate everything. Bring to a slow boil so that the milk begins to thicken. Once boiling, take off heat, add vinegar or lime juice, cheddar and mix carefully so that everything is incorporated. Taste and adjust salt.

Place skillet into oven and bake for about 30-35 minutes. Then broil the potatoes until crispy. Start out by broiling them for 4 minutes and then monitor them every minute until crisp and golden brown. Let the potatoes sit for 10 minutes prior to serving.