Ingredients

The following ingredients have 4 Servings
  • 2 poblano chiles
  • 1 tablespoon canola oil
  • 1 large potato, peeled and diced
  • 1 large onion, chopped
  • 1 cup corn kernels, thawed if frozen
  • 1/8 teaspoon ground red pepper
  • 5 garlic cloves, minced
  • 4 ounces Mexican raw chorizo, casings removed
  • 3/4 cup low sodium chicken stock
  • 1/4 teaspoon salt
  • 8 (6-inch) tortillas
  • 4 green onions, sliced
  • 1/4 cup shredded Manchego cheese (1 ounce) (use Monterey Jack cheese if you can't find Manchego)
  • 8 lime wedges

Instruction

  • Preheat the broiler to high.
  • Cut the poblanos in half lengthwise and remove seeds and membranes. Place the poblanos, cut side up, on a foil-lined baking sheet. Flatten with the palm of your hand then broil for 8 minutes, or until blackened. Place the peppers in a paper bag, fold to close tightly, and let stand for 5 minutes. Peel skin then chop coarsely.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the potato and cook, stirring occasionally, for 5 minutes. Remove the potato to a large bowl. Add the onion and cook for 3 minutes. Add the poblano, corn, red pepper, and garlic and cook 2 minutes, stirring frequently. Remove mixture to the large bowl. Add the chorizo and cook for 2 minutes, breaking apart into small pieces. Return the potato mixture to the pan. Stir in chicken stock and salt and bring to a boil. Reduce heat and partially cover. Simmer for 6 minutes, or until the potato is tender and the liquid is almost evaporated.
  • Arrange 1/3 cup of the mixture on top of each tortilla and sprinkle with green onion and cheese. Serve with lime wedges.