Chorizo, Potato and Egg Tacos

By á-47

Ingredients

• 1 large poblano chile
• 1 medium russet potato (1/2 lb) peeled and cut into 3/4" cubes
• 1/2 lb. chorizo
• 4 large eggs, lightly beaten
• 8 small flour tortillas, warmed and lightly toasted
• Salas Picante (see recipe in condiments) for serving

Preparation

Step 1

Heat broiler, with rack in top position. Place poblano on a rimmed baking sheet and broil until charred (7-10 minutes), flipping halfway through. Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. Rub with a paper towel to remove skin. Discard stem and seeds and slice poblano into 2" strips.

Meanwhile, in a large nonstick skillt with a lid, bring potato to a boil in 1 cup cold water. Cover, reduce heat, and simmer until tender when pierced with a knife, about 7 minutes.

Drain potato and retun to skillet. Add chorizo and cook over meidum-high, breaking up meat with a wooden spoon and stirring occasionally, until sausage is cooked through and potato begins to brown, about 5 minutes.
Add eggs and cook, stirring, until cooked through, about 2 minutes.

Serve with tortillas, poblano strips and salsa