4 flour tortillas
2 small chorizo links, sliced
2 small blue potatoes, cubed
1 clove of garlic, minced
½ cup shredded cheese
½ cup shredded cabbage
¼ cup sour cream
1 bag of tortilla chips
¼ cup salsa or your favorite hot sauce
Remove the sausage wrapper from the chorizo and crumble into a bowl. If they are harder, slice into discs and then into julienne.
Fry the potato cubes with a healthy glug of vegetable oil on medium heat until they are softened, 10-15 minutes. Saute in the chorizo and garlic and continue to cook until the garlic is browned. Turn off the heat and set aside to cool.
Working 1 tortilla at a time, lay down a few tortilla chips, then scoop 1/4 cup of chorizo mix into the center. Layer on cheese, sour cream, cabbage and a spoonful of salsa. Top with another chip or two. Fold the tortilla over the mixture, it's ok if it's a little uneven. Make sure the flaps stay closed.
On medium heat, press the tortilla seam-side down so you can secure it closed. Use a cast iron press or heavy pan to weigh it down. Cook for 2-3 minutes until the tortilla is brown and crispy. Flip it over and repeat.
From here, you can wrap it in foil and hand it to someone (or yourself to eat). But since I'm a tiny bb and can never finish a burrito (because that is essentially what this is, but flat), I cut it in half and save a bit for later.
Delicious, farm-fresh harvests are closer than you think.