Potatoes, onions and more.

Potato and Chorizo Dobladas

Description

This flavorful Potato and Chorizo Dobladas recipe combines mashed potatoes (great leftover idea!) and Mexican chorizo sausage (the heat from the chili peppers in this type of sausage is mild but flavorful so still kid friendly!) inside flour or corn tortillas.

Ingredients

2Medium5 to 6 ounce Russet potatoes (peeled and cut into 1-inch chunks)
1Package15-ounce package uncooked Mexican chorizo sausage
10 6-inch flour or corn tortillas, warmed
2TablespoonVegetable oil

Instructions

1. In a medium saucepan, cover potatoes with lightly salted water by 1-inch, and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes; drain. Mash with a potato masher.

2. In a large skillet cook chorizo thoroughly and drain well. Stir cooked chorizo into mashed potatoes.

3. Add 1/4 cup of the filling to a warm tortilla and fold in half. Repeat with remaining filling and tortillas.

4. In a large skillet heat oil over medium heat. Add 2 to 3 dobladas to the skillet. Cook 3 minutes for flour tortillas, 6 minutes for corn tortillas, or until crisp and golden brown, turning once. Drain on paper towels. Repeat with
remaining dobladas, adding additional oil as needed.

5. Serve warm and top with shredded lettuce, sour cream, salsa, and crumbled cheese as desired.

Summary

Yield
5 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time10 minutes
Cook time20 minutes
RecipesAppetizers 30 Minutes or Less