Chorizo & Potatoes Tinga

6 corn tortillas
4 Tbs olive oil, divided
12oz Trader Joe's vegan chorizo, crumbled
1/2 medium onion, diced
4 cloves garlic, minced
4 red potatoes, peeled and diced
2 15oz cans diced fire-roasted tomatoes
1 Tbs dried oregano
1 tsp chipotle chile powder
1 tsp chili powder
1 avocado, diced

1) Preheat the oven to 400F. On a baking sheet, spread out the corn tortillas. Baste both sides of each tortilla with 2 Tbs of the olive oil. Bake for 10-15 minutes, turning halfway through, until both sides are browned and crisp. Keep a watchful eye, as they can quickly burn.
2) Heat the remaining 2 Tbs of oil in a Dutch oven over medium heat. Add onion, garlic and potatoes. Cover and stir occasionally, until potatoes are tender and well-browned, about 10 minutes.
3) Add chorizo, tomatoes, oregano, chipotle chile powder and chili powder to the potato mixture. Stir until well blended. Cover and cook another 5-7 minutes, stirring occasionally.
4) To serve, place tortillas on a plate or shallow bowl, top with chorizo and potato tinga, and top with avocado.

Review: I greatly altered the original recipe, as I had no desire to grate the potatoes (though one could buy a bag of frozen hashbrowns if that's the texture you want). The browned potatoes greatly added a savory flavor that is unmatched. This recipe wasn't very hot on the spicy scale, but definitely had the spicy flair of flavor. This was absolutely delicious and made a ton of food.

Adapted from:
http://www.vegetariantimes.com/recipe/chorizo-and-potatoes-tinga/