Preheat the oven to 375°F.

Place the potatoes in a large saucepan and cover with 6 cups cold water, the apple cider vinegar and the salt; stir. Bring the water to a boil, then reduce to a simmer. Simmer for 6 to 8 minutes, until the potatoes are fork tender. Drain the potatoes and set aside.

In a 12-inch cast iron skillet,  heat 1 tablespoon of the oil over medium heat. When the oil is hot, add the chorizo and bacon. Cook for 8 to 10 minutes.

Remove the chorizo and bacon, leaving the fat in the skillet, and transfer to a plate. Add the onion and garlic to the skillet and cook over medium-low heat until tender, 10 to 12 minutes. Transfer the onions to the plate with the meat.

Heat 2 tablespoons oil in the skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until browned and crisp, 20 minutes or so. Add the coriander, cumin, and paprika and stir to coat. Add salt and pepper to taste; add the meat mixture to the potatoes, stir to combine, and set aside.

In a medium nonstick skillet, heat the remaining 1 tablespoon oil over medium heat. Add the beaten eggs and season with salt; cook the eggs until just scrambled–don’t overcook.

Transfer the eggs to the top of the hash and top with the cheddar slices. Cover with a lid or foil to melt the cheese. Garnish the top with the chopped cilantro. Keep warm until serving. 

On a large board, place two stacked hot pads or a trivet in the center for the skillet. (The skillet will be very hot.) Place the warm tortillas in a linen towel or a basket, and place on the inside edge of the board.

Fill 7 small bowls with the tomatoes, sour cream, cilantro, jalapeno, corn, guacamole, and salsa, and place on the board. Fill in empty spades with the chips. Next, lay down the cabbage.

Arrange the pineapple, watermelon, cantaloupe, and honeydew melon on the board.

When ready to serve, set they skillet of chorizo hash on the board.