Ingredients

The following ingredients have 12 Servings
  • 4 guajillo chiles, stemmed, seeded and hydrated
  • 2 Tbsp. water
  • 12 corn tortillas (6 inch)
  • 4 tsp. oil
  • 1 pkg. (15 oz.) Mexican chorizo
  • 2 lb. red potatoes (about 6), cut into 1/4-inch cubes, cooked and drained
  • 1 lb. carrots, peeled, cut into 1/4-inch cubes and cooked
  • 2 cloves garlic, chopped
  • 3/4 cup crumbled feta cheese
  • 1 cup shredded lettuce
  • 2 plum tomatoes, seeded, chopped
  • 1 small avocado, cut into 12 slices

Instruction

  • Blend chiles and water in blender until smooth; strain. Brush onto one side of tortillas.
  • Heat 1 tsp. oil in large skillet on medium heat. Add 3 tortillas; cook 3 min. or just until tortillas start to turn crisp, turning occasionally. Repeat with remaining oil and tortillas; set aside.
  • Cook chorizo in large skillet on medium heat 8 min. or until lightly browned, stirring occasionally; drain. Add potatoes, carrots and garlic; cook 5 min. or until heated through, stirring frequently.
  • Place tortillas, guajillo-sides up, on platter; top with chorizo mixture and remaining ingredients.