small russet potatoes, peeled and diced (about 6 ounces)
8
taco-size flour tortillas
1/2
cup shredded Jack cheese
1/4
cup sour cream
1. Remove and discard casing from chorizo. Heat medium skillet over high heat until hot. Reduce heat to medium. Crumble chorizo into skillet. Brown 6 to 8 minutes, stirring to separate meat. When chorizo begins to release fat, add diced potatoes. Cook, stirring frequently, until potatoes are tender, about 12 minutes. Drain excess fat.
2. Heat tortillas: On a gas stove, place tortilla directly onto burner over low flame; turn with tongs when tortilla begins to brown, about 10 seconds. Heat until browned on both sides. On electric range, preheat burner 2 minutes on medium heat. Place tortilla directly onto burner; turn with tongs when tortilla begins to brown, about 10 seconds. Heat until browned on both sides.
3. Spoon about 1/4 cup chorizo-potato mixture in center of tortilla. Top with 1 tablespoon shredded cheese and 1-1/2 teaspoons sour cream. Fold bottom of tortilla up over bottom third of mixture. Fold top of tortilla down over top third of mixture. Fold left side of tortilla over mixture; fold right side of tortilla over mixture. Repeat process with remaining tortillas and chorizo mixture.
Note
If using 4 fajita-size flour tortillas, use 1/2 cup filling per tortilla.
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