A fly has been buzzing around my head the entire time I’ve been trying to write this post and it’s been DRIVING ME INSANE. It’s crazy how something so little can be so ridiculously irritating. I probably just spent 10 minutes of my life chasing this fly around with a rolled-up issue of Martha Stewart Living magazine. In the end I won and the fly is now missing half its body (sorry Martha… you do make a good fly killer). Are you hungry for tacos now??
A fly buzzing, a dog barking, a baby crying, a lawn mower humming… these are all sounds that make us slightly murderous. Oppositely, there’s not much better than the sound of good food sizzling away on the stove top, letting you know something amazing is about to happen. These tacos create an extra mouthwatering sizzle. Not to mention they create a pretty fantastic aroma, too. Plus they’re pretty quick and easy. Recipe win!
Taste: Full of flavor and spice without making your mouth feel like it’s filled with molten lava.
Texture: I just love the chunks of soft potato mixed in with pieces of meaty chorizo in these tacos.
Ease: Very quick and easy!
Appearance: Any food that is held together by a tortilla is fine with me.
Pros: Quick, easy, flavorful.
Would I make this again? Yes!
How to make Potato, Poblano, and Chorizo Tacos
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
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.
From Cooking Light May 2013
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