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.)
I enjoyed a glass of Kim Crawford Sauvignon Blanc while we hung out at the bar.
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
- 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.
- In a large skillet cook chorizo thoroughly and drain well. Stir cooked chorizo into mashed potatoes.
- Add 1/4 cup of the filling to a warm tortilla and fold in half. Repeat with remaining filling and tortillas.
- 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.
- 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.
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.
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!