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Ingredients
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2 pounds Yukon Gold potatoes, peeled
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salt and ground black pepper to taste
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2 tablespoons vegetable oil, divided
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12 ounces soy chorizo, crumbled
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12 (6 inch) corn tortillas
Directions
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Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
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Transfer boiled potatoes to a bowl and season with salt and pepper. Mash with a potato masher, adding reserved cooking water to reach desired consistency.
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Heat 1 tablespoon oil in a large skillet. Cook soy chorizo for 5 minutes. Add mashed potatoes and mix well.
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Heat tortillas on a hot griddle over medium heat to soften them. Fill them with equal amounts of potato-chorizo mixture. Fold them in half and brush the outside of the tortillas with the remaining 1 tablespoon oil. Place tacos on the hot griddle and cook, turning once, until crisp, 3 to 5 minutes.
Nutrition Facts (per serving)
597 | Calories |
21g | Fat |
85g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 597 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 4g | 20% |
Sodium 962mg | 42% |
Total Carbohydrate 85g | 31% |
Dietary Fiber 12g | 44% |
Total Sugars 3g | |
Protein 22g | 44% |
Vitamin C 45mg | 50% |
Calcium 90mg | 7% |
Iron 3mg | 15% |
Potassium 1100mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.