I love tacos and I love chorizo so when I saw this recipe in the May issue of Cooking Light, I knew I had to try it. With modifications, of course. I almost always modify a recipe when I make it.
2 Poblano Chiles
1 russet baking potato, diced
1 cup chopped onions
1 cup fresh corn kernels (2 ears corn)
1/8 tsp. ground red pepper
2 tsp. cumin
5 garlic cloves, minced
8 ounces mexican raw chorizo, casings removed
3/4 cup chicken broth
1/2 tsp. kosher salt
8 (6-inch) corn tortillas
2 ounces manchego cheese, about 1/2 cup
Cut poblanos in half lengthwise; discard seeds and membranes. 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 large bowl. Add poblano to pan; cook 2 minutes. Add onion to pan and cook an additional 3 minutes, then add corn, red pepper, cumin, 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 broth 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 a gas burner for about 15 seconds on each side or until slightly charred. Or heat a cast iron skillet and place tortillas in skillet until warm and slightly crunchy, turning every minute or two.
Place about 1/3 cup chorizo mixture in the center of each tortilla; top with 1 Tbl. cheese.
Adapted from Cooking Light, May 2013
1 comment:
This is my kind of meal! Thanks so much for sharing at last week's All my Bloggy Friends - Linda and I look forward to seeing what you share this week! :)
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