Potato and Chorizo Dobladas

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Once we finished our taxes yesterday afternoon, Mal suggested getting a drink at Stockholders as a way to celebrate. Hello? A random, mid-day cocktail? Sign me up!

We actually needed to fill out brackets for March Madness, so we brought them to the bar with us. I haven’t been following along with college basketball at all this year, so I just randomly picked teams, but at least I didn’t fill out my bracket based on team mascots or uniform colors like previous years. (It never ends up working anyway.)

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I enjoyed a glass of Kim Crawford Sauvignon Blanc while we hung out at the bar.

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When we got home from Stockholders, Mal and I were both hungry for dinner, so I threw together the quickest, most delicious meal ever. I’ve actually wanted to tell you guys about this recipe since November. Remember when I helped judge The Ultimate Potato Recipe Contest? Well, what I made for dinner last night was the winning recipe, and it’s awesome. For the past few months, I was sworn to secrecy, but now that the recipe is printed in the March issue of Better Homes and Gardens, I can share it with all of you!


Are you ready? This recipe super, duper easy and, OMG, delicious. I’ve made it more than a half dozen times since I first tried it, and it’s definitely a new favorite in our house.

Introducing”¦ Potato and Chorizo Dobladas!!!


Potato and Chorizo Dobladas


  • 2 medium (5- to 6-ounce) russet potatoes, peeled and cut into 1-inch chunks
  • 1 15-ounce package uncooked Mexican chorizo sausage
  • 10 6-inch flour or corn tortillas, warmed
  • 2 to 3 tablespoons vegetable oil


  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.


Obviously, Potato and Chorizo Dobladas were on the menu for dinner last night.

today's special

YUM! I seriously love this recipe, especially with some melt-y cheese inside. These Potato and Chorizo Dobladas make a great meal, but they would also be an awesome party appetizer.

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Make. These.


Questions of the Day

Do you like college basketball?

Did you fill out a bracket for March Madness? If so, who’d you pick to win the whole thing?

I picked Gonzaga to win to tourney!

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