Potato, Poblano, and Chorizo Tacos

Name: Potato, Poblano, and Chorizo Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp canola oil; 177 milliliters unsalted chicken stock; 85 grams Mexican raw chorizo, casings removed; 8 6-inchs (6-inch) corn tortillas; 237 milliliters fresh corn kernels; 5 garlic cloves, minced; 59 milliliters sliced green onions; 0 teaspoons ground red pepper; 0 teaspoons kosher salt; 8 lime wedges; 59 milliliters ounce Manchego cheese, shredded (about; 237 milliliters chopped onion; 2 poblano chiles; 473 milliliters diced white potato

You can never have too many main course recipes, so give Potato, Poblano, and Chorizo Tacos a try. One portion of this dish contains approximately 17g of protein, 17g of fat, and a total of 446 calories. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of canolan oil, corn tortillas, green onions, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free diet.

Instructions

Preheat broiler to high.

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Broiler

Cut poblanos in half lengthwise; discard seeds and membranes.

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Poblano Pepper

Seeds

Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened.

Ingredients you will need

Poblano Pepper

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Baking Sheet

Aluminum Foil

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.

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Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add potato; cook 5 minutes, stirring occasionally.

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Potato

Remove potato; place in a large bowl.

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Potato

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Bowl

Add onion to pan; cook 3 minutes.

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Onion

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Frying Pan

Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently.

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Red Pepper

Poblano Pepper

Garlic

Corn

Add onion mixture to potato.

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Potato

Onion

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.

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Chorizo

Potato

Stock

Salt

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Frying Pan

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.

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Tortilla

Cheese

Onion

Potato

Serve with lime wedges.

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Lime Wedge

Equipment

Ingredients

Servings:

1Tbsp

canola oil 177milliliters

unsalted chicken stock 85grams

Mexican raw chorizo, casings removed 86-inchs

(6-inch) corn tortillas 237milliliters

fresh corn kernels 5

garlic cloves, minced 59milliliters

sliced green onions 0teaspoons

ground red pepper 0teaspoons

kosher salt 8

lime wedges 59milliliters

ounce Manchego cheese, shredded (about 237milliliters

chopped onion 2

poblano chiles 473milliliters

diced white potato

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.