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1 medium-small potato
1 Anaheim or New Mexico chile (or more, to taste)
2 links Mexican chorizo
Shredded Monterey jack cheese
Shredded lettuce (optional)
Diced fresh tomato (optional)
Steam or boil the potato.
Roast the chile with an electric broiler or over a flame.
Place in a paper sack, seal tightly and put in freezer.
In about 5 minutes, remove from freezer and peel the skin from the chile. Remove seeds. Dice flesh.
Dice potato large.
Place chorizo, potato and chile in microwave-safe bowl.
Microwave, stirring occasionally, until chorizo is thoroughly hot.
Steam a tortilla. If you don't have a steamer, wrap the tortilla in wet paper towels and microwave.
Spoon some chorizo mixture into the warm tortilla.
Top with lettuce (optional), cheese and tomatoes (optional).
Repeat with remaining three tortillas.
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Southwestern Recipes Index