Potato, Poblano, And Chorizo Tacos Recipe

Name: Potato, Poblano, And Chorizo Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat broiler to high.
2
Cut poblanos in half lengthwise; discard seeds and membranes.
3
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.
4
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.
5
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.

728

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 poblano chiles, 1 tablespoon canola oil, 2 cups white potatoes, diced, 1 cup onion, chopped, and more.

Yes, Potato, Poblano, And Chorizo Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Poblano, And Chorizo Tacos

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