Potato, Poblano, and Chorizo Tacos

By sarahstpierre

Calories: 348
Fat: 14.9g
Saturated fat: 5.8g
Monounsaturated fat: 6.5g
Polyunsaturated fat: 2.6g
Protein: 11.4g
Carbohydrate: 46.6g
Fiber: 6.1g
Cholesterol: 38mg
Iron: 1mg
Sodium: 447mg
Calcium: 146mg

Ingredients

• 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 myrecipes.com

Preparation

Step 1

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.