Potato, Poblano, and Chorizo Tacos

Potato, Poblano, and Chorizo Tacos Recipe
Photo: Marcus Nilsson; Styling: Theo Vamvounakis
Mexican chorizo is a raw pork sausage flavored with cumin and garlic. If you can't find it, you can substitute regular American breakfast sausage.

Yield:

Serves 4 (serving size: 2 tacos and 2 lime wedges)

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 348
Fat 14.9 g
Satfat 5.8 g
Monofat 6.5 g
Polyfat 2.6 g
Protein 11.4 g
Carbohydrate 46.6 g
Fiber 6.1 g
Cholesterol 38 mg
Iron 1 mg
Sodium 447 mg
Calcium 146 mg

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Adam Hickman,

May 2013
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