Potato Chorizo Tacos

By lorik

Ingredients

• Variation:
• frozen or refrigerated cubed hash brown potatoes
• chorizo sausage, browned
• red onion, pickled
• sour cream
• fresh cilantro
• queso fresco
• corn tortillas, warmed
• scrambled eggs, optional
• Prepared Jarred Salsa Verde
• Fresh limes
• 2 poblano chiles
• 1 tablespoon canola oil
• 2 cups diced white potato
• 1 cup chopped onion
• 1 cup fresh corn kernels
• 1/8 teaspoon ground red pepper
• 5 garlic cloves, minced
• 3 ounces Mexican raw chorizo, casings removed
• 3/4 cup unsalted chicken stock
• 3/8 teaspoon kosher salt
• 8 (6-inch) corn tortillas
• 1/4 cup sliced green onions
• 1 ounce Manchego cheese, shredded (about 1/4 cup)
• 8 lime wedges

Details

Adapted from kroger.com

Preparation

Step 1

Brown chorizo, set aside. Wipe skillet, add a little oil to the pan and add potatoes, salt and pepper to taste. Cook until browned. Add potatoes to the chorizo. Fill warmed tortillas with potato sausage mixture and top with onions, cilantro, queso fresco and sour cream, with a squeeze of lime and salsa.

If desired, after potatoes are browned, add to bowl with sausage, then scramble up some eggs. Add egg to potato sausage mixture.

Obviously you can make as many or as little of these as you want.

Variation:
1. Preheat broiler to high.

2. 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 or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel; coarsely chop.

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato; cook 5 minutes, stirring occasionally. Remove potato; place in a large bowl. Add onion 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.

4. 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 cup potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1 1/2 teaspoons cheese. Serve with lime wedges.