12 tortillas
Oil for frying

FILLING:

3 chorizos (1/2 lb.)
2 c. cooked, cubed potatoes
1 tbsp. chile chipotle, chopped (jalapeno chile may be used)
Salt to taste
1 c. tomatillo sauce or (taco sauce)
1/2 pt. sour cream, salted (optional)

Remove chorizos from casing and fry without fat. When well done, add potatoes, chile and salt. Mix well. Warm tortillas to soften them; place some of the filling on each one; roll and fry same side down to desired crispness. Arrange on platter and to each taco add the sauce and a spoonful of sour cream. Serve at once. Serves 6.