INGREDIENTS:½ carton Potato Pearls® Extra Rich
10 lbs. fresh bulk chorizo
2 quarts onions, chopped
2 Tbsp. garlic, minced or pureed
1 gallon canned chopped tomatoes, drained
¼ cup canned chipotle chiles in adobo, pureed
1 Tbsp. salt
4 tsp. salt
1 gallon boiling water
96 10-inch corn tortillas, warmed to softenDIRECTIONS:In skillet, cook chorizo, onion, 1 Tbsp. salt and garlic until chorizo is browned. Drain well. Stir in tomatoes, chiles and balance of salt into chorizo mixture. Cook until thick.
Whisk Potato Pearls® and salt into boiling water. Spread one side of each tortilla with about 3 Tbsp. Potato Pearls®. Cover evenly with about 3 Tbsp. of chorizo mixture. Fold in half-moon shape.SERVINGS:48 servingsPHOTO CREDIT:Photo Credit: BASIC AMERICAN FOODS
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