Potato, Poblano, and Chorizo Tacos

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 348
  • Fat: 14.9g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 2.6g
  • Protein: 11.4g
  • Carbohydrate: 46.6g
  • Fiber: 6.1g
  • Cholesterol: 38mg
  • Iron: 1mg
  • Sodium: 447mg
  • Calcium: 146mg

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. 1. Preheat broiler to high.
  2. 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. 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. 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.

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