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.
Potato, Poblano, and Chorizo Tacos
fatelvis Posted: 04/17/13
daisy1821 Posted: 04/26/13
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.
lrose17 Posted: 04/15/13
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.
BeckiSue Posted: 04/24/13
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!
mandofan Posted: 05/20/13
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.
Dorseyl Posted: 08/26/13
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.
carolfitz Posted: 06/02/14
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.