Ingredients

Serving size 132g

• 2 Cups of Frijoles Volteados Rojos Ducal®
• 4 red chorizo
• 1/2 cup chopped red onion
• 2 cups diced potatoes
• 5 apazote leaves
• 1 oregano tablespoon
• 1 cup of water
• 1 tablespoon chicken broth
• 1 cup cream
• Salt and pepper to taste
• With vegetable oil
• 12 corn tortillas

To serve:

• Cream
• Cubed fresh cheese
• Chopped red onion
• Chopped fresh cilantro

Preparation

1. Cook the potatoes in a pot with 1/2 cup of water and salt to taste for 10 minutes.
2. Heat a skillet over medium heat, chop the chorizo and cook until golden brown and release the fat, add the onion and cook a few minutes stirring constantly. Integrate the potato; season with salt and pepper; cook until the potato is soft. Reserve.
3. Heat a pan over medium heat add a splash of oil, fry the tortillas until smooth, remove excess fat with an absorbent paper towel or napkin Fill them with the potato with chorizo, fold.
4. Serve on plates and bathe with bean sauce; serve with sour cream, fresh cheese, red onion and fresh cilantro.

For the sauce:

1. Place in a pot the Frijoles Volteados Rojos Ducal®, season with broth to taste, add the cup of water, apazote leaves and oregano. Let it boil and serve immediately over the tortillas stuffed with the potato with chorizo.