Potato, Poblano, and Chorizo Tacos
Potato, Poblano, and Chorizo Tacos is a main course that serves 4. One serving contains 463 calories, 17g of protein, and 18g of fat. For $2.16 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 363 people found this recipe to be scrumptious and satisfying. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free diet. A mixture of ground pepper, chorizo, potato, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is spectacular. Potato, Poblano, and Chorizo Tacos, Sweet potato + Chorizo Tacos with Black Bean Salsan and Roasted Poblano Avocado Crema, and Potato, Poblano and Chorizo Omelet are very similar to this recipe.
Servings: 4
Ingredients:
1 tablespoon canola oil
4 ounces Mexican raw chorizo, casings removed
1 cup corn kernels, thawed if frozen
5 garlic cloves, minced
4 green onions, sliced
1/8 teaspoon ground red pepper
8 lime wedges
3/4 cup low sodium chicken stock
1/4 cup shredded Manchego cheese (1 ounce) (use Monterey Jack cheese if you can't find Manchego)
1 large onion, chopped
2 poblano chiles
1 large potato, peeled and diced
1/4 teaspoon salt
8 (6-inch) tortillas
Equipment:
broiler
baking sheet
frying pan
bowl
Cooking instruction summary:
Preheat the broiler to high.Cut the poblanos in half lengthwise and remove seeds and membranes. Place the poblanos, cut side up, on a foil-lined baking sheet. Flatten with the palm of your hand then broil for 8 minutes, or until blackened. Place the peppers in a paper bag, fold to close tightly, and let stand for 5 minutes. Peel skin then chop coarsely. Heat the oil in a large nonstick skillet over medium-high heat. Add the potato and cook, stirring occasionally, for 5 minutes. Remove the potato to a large bowl. Add the onion and cook for 3 minutes. Add the poblano, corn, red pepper, and garlic and cook 2 minutes, stirring frequently. Remove mixture to the large bowl. Add the chorizo and cook for 2 minutes, breaking apart into small pieces. Return the potato mixture to the pan. Stir in chicken stock and salt and bring to a boil. Reduce heat and partially cover. Simmer for 6 minutes, or until the potato is tender and the liquid is almost evaporated. Arrange 1/3 cup of the mixture on top of each tortilla and sprinkle with green onion and cheese. Serve with lime wedges.
Step by step:
1. Preheat the broiler to high.
2. Cut the poblanos in half lengthwise and remove seeds and membranes.
3. Place the poblanos, cut side up, on a foil-lined baking sheet. Flatten with the palm of your hand then broil for 8 minutes, or until blackened.
4. Place the peppers in a paper bag, fold to close tightly, and let stand for 5 minutes. Peel skin then chop coarsely.
5. Heat the oil in a large nonstick skillet over medium-high heat.
6. Add the potato and cook, stirring occasionally, for 5 minutes.
7. Remove the potato to a large bowl.
8. Add the onion and cook for 3 minutes.
9. Add the poblano, corn, red pepper, and garlic and cook 2 minutes, stirring frequently.
10. Remove mixture to the large bowl.
11. Add the chorizo and cook for 2 minutes, breaking apart into small pieces. Return the potato mixture to the pan. Stir in chicken stock and salt and bring to a boil. Reduce heat and partially cover. Simmer for 6 minutes, or until the potato is tender and the liquid is almost evaporated. Arrange 1/3 cup of the mixture on top of each tortilla and sprinkle with green onion and cheese.
12. Serve with lime wedges.
Nutrition Information:
covered percent of daily need
