We made these tacos before the big game and while they weren’t simple, they were pretty much a one pot dish. Which is always, always a win. This recipe make four servings, we had two for lunch as tacos and two for breakfast the next day with a fried egg on top as chilaquiles.
2 poblano peppers
1 tbsp canola oil
2 cups diced white potato (I did a 1/4 inch dice)
1 cup diced white onion
1 fresh corn cob, kernels removed
1/4 teaspoon ground red pepper
4 garlic gloves, minced
3 oz pork or soy chorizo
3/4 cup vegetable stock
3/8 tsp salt
8 6 inch corn tortillas
1 oz Manchego cheese, shredded
8 lime wedges
Preheat the broiler to high and place poblanos in broiler for 10 min, until blackened and blistered. Alternatively, you can turn a gas burner on high and blacken the peppers, turning frequently with tongs. When blackened, place in a plastic bag and let steam for about 5 min. Peel and coarsely chop.
Heat oil in a large skillet on medium-high heat. Add potato and cook 5 minutes, stirring frequently. Remove to a large bowl. Add onion and cook 3 minutes, until softened. Add poblano, corn kernels, garlic, and red pepper flakes. Cook 2 minutes and stir frequently.
If using pork chorizo, remove onion mixture to same bowl as potato and cook 2 minutes. If using soy, simply add to veggie mixture in pan and return potatoes as well.
Stir in stock and salt and bring to a boil. Reduce heat to low, partially cover and simmer 6 minutes, until potato is tender and the liquid is almost evaporated.
Heat tortillas over a gas burner for 15 seconds per side, using tongs to flip. Arrange about a 1/3 cup potato mixture in each tortilla. Top with 1 tsp Manchego cheese and serve lime wedges.