You can just thank me now.
Potato and Chorizo Tacos (serves 4)
- 2 poblano chiles (I used jalapenos because I couldn't find poblanos)
- 1 TB canola oil
- 2 cups diced white potato
- 1 cup chopped onion
- 1 cup fresh corn kernels
- 1/8 tsp ground red pepper
- 5 garlic cloves, minced
- 3 oz Mexican raw chorizo, casings removed
- 3/4 cup unsalted chicken stock
- 3/8 tsp kosher salt
- 8 (6-inch) corn tortillas
- 1/4 cup sliced green onions
- 1 oz Manchego cheese, shredded (about 1/4 cup).
- 8 lime wedges
Preheat broiler to high.
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.
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.
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.