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.
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
How to Make It
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.
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This is a must try! Followed the recipe exactly and they were delicious. Definitely a repeat in my house. They had good heat to them too. Well worth the effort but then again it wasn't that hard. Don't forget the lime, it def adds to the flavor.
Chose this to use up stuff we had on hand. First time we had potato tacos & these were ok but no reason to make again . Prepped veg/sausage in the morning and finished cooking in broth before dinner. Subbed pepperjack for manchego. Served with tomato, avocado, serano.
These were great! I subbed queso fresco in lieu of manchego since I couldn't find it and it was the perfect choice. Added some shredded cabbage on top and the crunch really contrasted the other textures well.
This isn't bad, but it's also sort've bland. Furthermore, when you add up all the prep time, as well as associated kitchen cleaning, this turns into a very time consuming meal. I'm guessing it took a little over an hour overall, and with the simple side dish I made with it, the whole meal took just under two hours. All told, this is not worth that time. Like I said, not bad, but nothing special. I won't make it again.
These were great! My husband loved them and I thought they were great and put them in the "will repeat" recipe file. I used half sweet potato and half white potato, fresh corn, and since our store had no Manchego I used good quality shredded pepper-jack (after reading multiple substitution suggestions online). I used Johnsonville fresh chorizo which is always delicious. My only complaint was that I found the consistency a little mushy for my taste, I don't mind mush but some contrast is nice. Its a MUST to blacken the tortillas--don't skip that step! I served the leftovers over rice with the jack cheese and a squeeze of fresh lime and it was outstanding.
I rarely make the same recipe twice, because I love trying things new things so much. However, I will definitely be making this again. Absolutely delicious, exactly as written. Do not skip the squeeze of lime at the end!
Absolutely outstanding. Made almost exactly per recipe, and the flavors and texture was positively restaurant quality. Used a good bulk chorizo from a good local butcher, as well a aged manchego ... had to substitute frozen corn, though, as no fresh corn around right now. I suspect it will be substantially better with fresh corn, but great as it. The technique for roasting the poblanos is simplicity defined, and I'll be toasting corn tortillas over my gas burner from now on.
My husband put it on his Top 5 list of the greatest things I've made...but he says that a lot. It was absolutely delicious! The recipe was a bit involved to make, but it was delicious and my family loved it. I used Jimmy Dean reduced fat sausage (about 5 oz.) and monterey jack cheese, instead of chorizo and manchego cheese, as those ingredients were easier to find.