Potato and Chorizo Dobladas

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!

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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!!!

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Potato and Chorizo Dobladas

Ingredients:

  • 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

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.

Dinner

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

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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.

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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!

89 Comments

  1. Just finished my bracket today. I have Ohio State beating Indiana in the finals. Having gone to Purdue, I’m a Big Ten girl, but I just don’t have it in me to put Indiana (our rivals) as the champion. Apparently I’m not a complete idiot, since my final four matches President Obama’s!! (Ohio State, Florida, Louisville, and Indiana)

  2. I don’t follow college basketball but I did get into a bracket contest with a friend of mine. I have Louisville beating Kansas in the finals. I did a lot of guessing! Haha.

    Btw, a while back you posted a photo on Instagram, you were working on an elliptical workout. At least I think that’s what it was. Did you ever post it? I enjoyed your song/treadmill workout and would love to do something similar on the elliptical or bike.

  3. I was in a college basketball team, though I wasn’t the best players, I still enjoyed playing it. The last time I played Basketball was like 10 years ago. Miss it sometimes.

  4. I’m not really big fan of basketball, specially now that we don’t have tv anymore… best decision ever btw… all the time I used to waste now has given me time to read all the stuff I wanted for so long 🙂

  5. I love the March Madness!! 🙂 My husband and I have a bet, and we really get into it! Something we both look forward to all year! I’m an OSU alum, and I have strong love for my Buckeyes! But I have Kansas winning. Potato recipe looks amazing!!

  6. I have played basketball my whole life including college so March Madness is always exciting around my house!! I love filling out a bracket and seeing how it ends up 🙂

  7. Is this a silly question? What type of tortillas did you use? I’m making quesadillas tonight and your pics are making me a hungry, hungry librarian. 🙂

  8. Tina – could you do me a favor and possibly take a picture of your chorizo sausage and maybe even in its packaging / ingredients list and share with us? I have only purchased chorizo once and was so underwhelmed by it I am amazed at the response it elicits from people. The type I bought was in the refrigerated section (at Walmart – small town Illinois…no W. Foods or T. Joes for hundreds of miles! There is a F. Market an hour away) near the cheese and was in a slim package similar to a roll of sausage. I don’t recall the brand. That stuff was so nasty. SOOOO greasy, it was runny, not chunked up like yours – which looks like meat where mine was a paprika colored porridge/ cream of wheat. It did not taste good either. Input from anyone is welcome!

    1. That sounds awful! I bought Amaral’s brand from my local grocery store (Stop & Shop). The ingredients are pork, water, vinegar, nonfat dry milk, salt, paprika, spices, garlic, sodium nitrate. It’s really tasty– not greasy or runny at all.

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