Potato, Poblano, and Chorizo Tacos

"from Cooking Light"
photo by rpgaymer photo by rpgaymer
photo by rpgaymer
Ready In:




  • 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.

Questions & Replies

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  1. 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. Maito
    Excellent tacos! I knew I had to try them since they sounded like my favorite ever tacos (Recipe #250054). 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.
  3. rpgaymer
    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]



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