Potato, Poblano, and Chorizo Tacos |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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from Cooking Light 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 |
Directions:
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.
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