from Cooking Light
Make and share this Potato, Poblano, and Chorizo Tacos recipe from Food.com.
- 2 poblano chiles
- 1 tablespoon canola oil
- 2 cups white potatoes, diced
- 1 cup onion, chopped
- 1 cup corn kernel
- 1⁄8 teaspoon ground red pepper
- 5 garlic cloves, minced
- 3 ounces chorizo sausage, casings removed
- 3⁄4 cup unsalted chicken stock
- 3⁄8 teaspoon kosher salt
- 8 (6 inch) corn tortillas
- 1⁄4 cup green onion, sliced
- 1 ounce manchego cheese, shredded (about 1/4 cup)
- 8 lime wedges
- Preheat broiler to high.
- Cut poblanos in half lengthwise; discard seeds and membranes.
- Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes, until blackened. Place in a paper bag; fold close tightly.Let stand 5 minutes. Peel; coarsely chop.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato to pan; cook 3 minutes. Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.
- Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/3 C potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1/ 1/2 teaspoons cheese. Serve with lime wedges.
Excellent tacos! I knew I had to try them since they sounded like my favorite ever tacos (Potato-Chorizo Tacos With Simple Avocado Salsa). I played around with the portions a bit, most notably using up all the soy chorizo we had in freezer (8 oz. lol, but it wasn't too spicy, surprisingly). Because of that I omitted the salt and cayenne. The flavors are all so delicious here, there is nothing not to like. I think that whole wedge of lime squeezed over each taco really makes them extra special too.
Great tacos! I've never had potatoes in tacos before- I liked them in there surprisingly. I also loved your method of roasting poblano peppers; it was so much easier than how I've been doing it for years. I had enough "filling" for 12 tacos, and I used Cotija cheese instead of Manchego. I also topped these with a generous amount of frech pico de gallo, because I just can't have Mexican tacos without fresh pico. [Made & Reviewed for PRMR]