Ingredients:

• 3 pounds Idaho® Red potatoes, peeled and diced
• 1250 grams of Roma tomatoes
• 520 grams of Spanish style tomato sauce
• 50 grams of onion powder
• 50 grams of chipotle powder 
• 75 grams of tomato powder 

Directions:

1. Boil the diced Idaho^® potatoes in salted water.
2. Strain the potatoes. Put the strained potatoes in a large pot.
3. Add the sauce until it barely covers all the potatoes. Bring to a boil stirring occasionally.
4. Serve the potato filling in warmed corn or flour tortillas, and garnish as desired.