Instructions: When we visited El Popocatepetl tortilleria in Chicago, owner Ernesto Avina offered this suggestion for enjoying the red tortillas that are flavored with guajillo chilies. Any flavored tortillas can be used.

Heat oven to 350 degrees.

Grease a 13-by-9 inch baking pan with some of the oil and spread 1/2 of the jar of salsa on the bottom.

Heat a large skillet or griddle over medium heat; add tortillas in batches. Warm about 20 to 30 seconds per side, turning once. Keep warm.

Mix potatoes and chorizo in a medium bowl. Spoon the mixture down the center of each heated tortilla; roll up. Arrange tortillas, seam side down, in prepared baking dish. Spoon remaining 1/2 jar of salsa over the top. Sprinkle with shredded cheese. Heat until hot and cheese is melted, 20 minutes.

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