OH my this was tasty. Better than I fantacized it to be! How many times has that happened in your life?? I digress, if you like chorizo, try it, you'll LOVE it! I used both flour (as Emeril suggests) and corn tortillas. Pick your favorite, they are both wonderful! You can use large (4) 12" or (8) 6" tortillas. I used a combination of both sizes. This recipes was written using (4) 12-14" tortillas. I used my pizza stone and the results were outstanding. We had this for dinner along with salad, guacamole and chips. It would make a great appetizer as well. Recipe inspired by Emeril Lagasse, he uses the grill for part of this recipe, I did the whole thing in the oven. I am writing the oven friendly version.
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h5m
Yield 4 large tortillas, 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Line baking sheet with parchment paper or use your baking stone.
- Boil potatoes until tender. Cool, peel and dice.
- In a large skillet over medium heat, add 2 T olive oil and when hot add the onions, cook, stirring constantly until golden. 8-10 minutes.
- Add the chorizo and cook, stirring and breaking up, for about 10 minutes until chorizo is cooked through.
- Add garlic and saute for 1 minute. *At this point, I drained & blotted away the excess chorizo oil.
- Add oregano, salt, cumin and potatoes. Stir constantly and brown potatoes (I'm not sure my potatoes browned but warm through at the least), for about 5-10 minutes.
- Lightly brush one side of each tortilla with olive oil.
- Separate your tortillas into 2 stacks> one will be the bottom and one will be the top to make a "sandwich".
- Divide the cheese into 2 portions. Spread 1/2 of cheese evenly over each tortilla. Top with the remaining tortilla to make a sandwich. Place on baking stone or baking sheet. Half way through the baking, press each tortilla with a spatula to release any air pockets. Bake until golden browned and crisp on both sides. *I did not flip.
- Top each pizza sandwich with 2 T salsa, or desired amount, spreading it around with the back of the spoon almost to the edges.
- Divide the chorizo-potato mixture into equal parts for each pizza. Piling slightly in the center. Top with remaining cheese and roasted pepper slices. Bake for 10-12 minutes or until cheese is melted.
- Slice into wedges and serve hot. Garnish with cilantro, green onions and sour cream if desired.
- Enjoy!
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Amelia Ellis
[email protected]The Mexican Potato Chorizo Tortilla was too spicy for my taste.
Abagail Allen
[email protected]I found the Mexican Potato Chorizo Tortilla to be a bit bland. It needed more seasoning.
letlotlo Moloi
[email protected]I'm not sure what went wrong, but my Mexican Potato Chorizo Tortilla didn't turn out as expected.
shuvo Malakar
[email protected]The Mexican Potato Chorizo Tortilla is a delicious and satisfying dish that I will definitely be making again and again.
Raushan Kumar Mandal
[email protected]I love the versatility of this dish. I can easily adapt it to my own taste by adding or removing ingredients.
Kerry Jeckeln
[email protected]The Mexican Potato Chorizo Tortilla is a great dish to serve at a party or potluck.
Jolanta Kavoliuniene
[email protected]I'm always looking for new and exciting Mexican recipes, and this one definitely fits the bill.
Haroon Rashid
[email protected]This dish is perfect for a quick and easy weeknight meal.
DP Tiwari
[email protected]I added some black beans to my tortilla and it was delicious! I highly recommend trying this variation.
Niranjan Yadav
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover chorizo.
Abuid Sinkala
[email protected]This is one of my new favorite recipes. I'll definitely be making it again!
Mario Soza
[email protected]I'm not a huge fan of cilantro, but it really made this dish. It added a freshness that balanced out the richness of the chorizo.
Owais Rajpoot Owais Rajpoot
[email protected]I was skeptical about the combination of potato and chorizo, but it totally worked. The flavors complemented each other perfectly.
Emmanuel Lasisi
[email protected]I love the simplicity of this dish. It's easy to make and incredibly delicious.
Eric Dutton
[email protected]The Mexican Potato Chorizo Tortilla turned out even better than I had hoped. The crispy tortilla, tender potatoes, and flavorful chorizo were perfect together.
Ugboaja Rachael
[email protected]I tried the Mexican Potato Chorizo Tortilla last night and it was a hit with my family!
Srabon Editor
[email protected]This Mexican Potato Chorizo Tortilla dish was an absolute delight! The combination of flavors and textures was simply irresistible.