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Potato and Chorizo Dobladas

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Print Recipe
Potato Type: Russet
Cuisine: Hispanic
Prep Method: BoiledPan Fried

Dish

AppetizerMain Dish

Prep Time

10 Mins

Cook Time

20 Mins

Serving

Serves 10

Ingredients

  • 2 medium russet potatoes, peeled and cut into 1-inch chunks
  • 1 15 oz. package uncooked Mexican chorizo sausage
  • 10 6-inch flour or corn tortillas, warmed
  • 2 to 3 Tablespoons vegetable oil

Preparation

  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.

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Nutrition Facts Per Serving

Calories

345

Fat

21g

Sodium

271mg

Cholesterol

37g

Vitamin C

5mg

Carbohydrates

24g

Fiber

2g

Protein

14g

Potassium

406mg

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