Place potatoes in a large pot and cover with cold water by 1 inch. Add 2 tablespoons of salt. Bring to a boil over high heat and cook until potatoes are just cooked through but still firm, about 5 minutes after coming to a boil. Drain potatoes.

Lay the chorizo in a large skillet and set over medium heat. Cook, stirring frequently and breaking up clumps, until the fat renders, and the sausage looks cooked, about 6 minutes.

Add the potatoes and the Mexico City cooking sauce to the skillet and mix well with the chorizo.  Bring to a boil and simmer for 5 minutes.

To serve, scoop the mixture into a warm tortilla. You can garnish with avocado. Provecho!