Nopalito cookbook is full of authentic Mexican recipes! This potato and chorizo filling can also be used in sopes or gorditas. I made it on a weeknight so corn tortillas were perfect!
- 2 c Yukon gold potatoes, diced
- 1 lb chorizo, casing removed
- Corn tortillas
- Romaine, chopped
- Quesa Fresca, crumbles
- Scallions, chopped
- Cilantro, chopped
- Salsa (recipe below)
Boil potatoes until al dente, 6 – 8 minutes. Drain and cool.
In a large skillet cook the chorizo and potatoes, breaking up the chorizo with a wooden spoon. Cook until the potatoes are crispy, add oil if the pan starts to get dry.
Heat the tortillas in the microwave wrapped in moist towel.
Add chorizo to the warm tortillas, romaine, cilantro, scallions, cheese and salsa.
Serves 4 – 6.
Salsa de Arbol
- 1 tbsp olive oil
- 1/4 c Arbol chilies, stemmed
- 12 oz canned, diced tomatoes and juices
- 1 tomatillo
- 2 tbsp white vinegar
- 1 clove garlic
Heat a small pan over medium heat, add chilies and toast about 20 seconds until bright orange.
Add all ingredients to a blender and purée until smooth.