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 ...

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