Recipe by Lavender Lynn
from Cooking Light
Top Review by DailyInspiration
Really tasty tacos -- made them for a late breakfast/brunch. We love poblanos and especially potatoes in tacos. I used cotija cheese and I omitted the salt in the cooking process. Also used fire-roasted corn. Really hit the spot.
- 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
Directions See How It's Made
- 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.