Chorizo, Potato, Corn and Poblano Tacos (adapted from Cooking Light May 2013)
Ingredients:
1 poblano chile
1/2 tbsp canola oil
1 cup diced potato (about 1 large)
3/4 cup chopped onion
1 ear of corn, kernels cut off
2 garlic cloves, minced
4 oz chorizo
1/2 cup vegetable or chicken broth
6 corn tortillas
1 green onion, sliced
shredded cheddar cheese
lime wedges
Directions:
Preheat broiler.
Cut the poblano in half lengthwise and remove seeds and membranes. Place cut sides down on a baking sheet. Broil for about 8 minutes until blackened. Remove from the oven and place in a paper bag. Fold to close tightly and let sit for 5 minutes. Remove, peel and coarsely chop.
Heat a large skillet over medium high heat. Add the oil and swirl to coat. Add the potatoes and cook for 5 minutes, stirring occasionally. Remove the potatoes to a large bowl. Add the onion to the pan and cook for about 2 minutes until softened. Add the poblano, corn and garlic and cook for another 2 minutes until fragrant, stirring frequently. Remove the onion mixture to the bowl with the potatoes. Add the chorizo to the pan and cook about 2 minutes, stirring to crumble. Return the potato mixture to the pan. Add the broth and stir to mix. Bring to a boil, reduce the heat, partially cover and simmer for about 6 minutes until the potatoes are cooked through.
Meanwhile, lay the tortillas on a baking sheet and broil for about 1 minute on each side until golden brown. Alternatively, you could char them over a flame of a gas oven.
Serve the tortillas topped with the chorizo mixture, green onions, and cheddar cheese. Squeeze fresh lime juice over the tacos right before eating.
Serves 2-3.
