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Potato and Chorizo Dobladas

April 10, 2013

Over the weekend in Portland, I saw these on the menu at the pub in the hotel we were staying at, McMenamins. What are dobladas? Dobladas means folded and that’s just what you do with the tortillas.

I immediately wanted to recreate these at home with what I had on hand. This recipe comes together in no time especially if you make the mashed potatoes ahead of time. I combine the potato and chorizo (or soyrizo) together and whenever I want a quick meal, I spread the mixture on some corn tortillas with some melted cheese inside. Top them with sour cream, salsa, guacamole, the possibilities are endless, as with the ingredients you can use inside. This makes a nice, light supper or lunch and are great little finger foods to serve at your next party!

Potato and Chorizo Dobladas


  • 1 15-ounce package uncooked Mexican chorizo sausage or soyrizo
  • 2 pounds small potatoes, baby Yukon gold or red skin potatoes
  • 10 6-inch flour or corn tortillas
  • Grated cheddar cheese
  • 1/4 C buttermilk or milk
  • 1 Tbsp butter
  • 2 Tbsp finely chopped chives (optional)
  • 1 tsp garlic powder
  • Salt and Pepper


1. Bring a pot of salted water to boil.

2. Quarter your baby potatoes and drop them into the hot water. Let cook for 15-20 minutes until soft.

3. Drain potatoes and mash the potatoes with buttermilk/milk, 1 tbsp of butter, chives, garlic powder, salt and pepper until smooth. Set aside.

4. Heat a non-stick skillet with cooking spray and pan fry the chorizo, breaking them into crumbles.

5. Mix together chorizo and potato mixture.

6. Spread the mixture on a tortilla with a handful of cheese.

7. Lightly coat a non-stick skillet and heat until cheese is melted. Fold the tortilla over and serve.


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