POTATO, POBLANO, AND CHORIZO TACOS
Make and share this Potato, Poblano, and Chorizo Tacos recipe from Food.com.
Provided by Lavender Lynn
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat broiler to high.
- Cut poblanos in half lengthwise; discard seeds and membranes.
- Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes, until blackened. Place in a paper bag; fold close tightly.Let stand 5 minutes. Peel; coarsely chop.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato to pan; cook 3 minutes. Add poblano, corn, red pepper, 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 stock 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 the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/3 C potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1/ 1/2 teaspoons cheese. Serve with lime wedges.
CHORIZO-POTATO TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
- Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
- Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.
Nutrition Facts : Calories 475, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 58 milligrams, Sodium 855 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 19 grams
POBLANO, MUSHROOM AND POTATO TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.
- Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
- Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.
- Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.
POBLANO CHORIZO SCALLOPED POTATOES RECIPE BY TASTY
This is the holiday side dish that your family will beg you to make again next year. Hearty and covered in Oaxaca cheese, this chorizo-laced, poblano-studded potato gratin is simply delicious.
Provided by Katie Aubin
Categories Sides
Time 1h50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (170°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with the butter.
- Add the chorizo to a large pan over medium-high heat and sauté until cooked through, 5-6 minutes. The chorizo will not change color, but it will give off a lot of red oil and become firm enough to break up with a spatula or wooden spoon.
- Transfer the chorizo to a bowl with a slotted spoon, leaving about a tablespoon of oil behind in the pan.
- Add the garlic, onion, and poblanos to the pan and sauté until the oil is absorbed and the onions are translucent and red, about 5 minutes.
- Add the salt, chorizo, and cream to the pan. Reduce the heat to medium-low and bring to a gentle simmer. Cook for about 10 minutes, stirring frequently, until the cream thickens enough to coat the back of a spoon.
- Use a slotted spoon to remove the solids from the cream mixture and set aside. The infused cream should be the consistency of a thin gravy. If not, continue to simmer until that consistency is reached.
- Arrange a layer of potato slices in the bottom of the prepared baking dish. Top with some of the chorizo mixture. Repeat with the remaining potatoes and chorizo mixture until the dish is full, finishing with a layer of chorizo and vegetables. Pour the cream sauce over the top and shake the pan slightly so the sauce settles to the bottom of the dish. Cover the pan tightly with foil.
- Bake for about 60 minutes, until the potatoes are tender.
- Remove the dish from the oven and turn on the broiler. Uncover the pan, and scatter the Oaxaca cheese over the top. Place the pan under the broiler to melt and crisp the cheese, 2-3 minutes. Watch very closely so it doesn't burn.
- Let the scalloped potatoes rest for at least 15 minutes, then garnish with the scallions before serving.
- Enjoy!
Nutrition Facts : Calories 785 calories, Carbohydrate 41 grams, Fat 60 grams, Fiber 3 grams, Protein 27 grams, Sugar 5 grams
CHORIZO, POBLANO AND POTATO SKILLET
I love the taste of chorizo and the calories of soy chorizo.
Provided by Carolyn Haas
Categories Tacos & Burritos
Time 30m
Number Of Ingredients 12
Steps:
- 1. Wash off potato, poke with fork several times and microwave on high, about 5 minutes, or until fork is just able to be easily inserted. Cool, dice.
- 2. Remove chorizo from casing and crumble. Cook over medium heat along with the onion for a few minutes.
- 3. Add poblano, garlic and oregano. Cook and stir until chorizo starts to brown. Add in diced potato.
- 4. Check seasonings and add salt as necessary. Stir in cheese and most of the cilantro.
- 5. Serve with additional cilantro, chopped green onions and chopped avocado.
- 6. Can be eaten as a bowl (with some rice, if desired). Or on top of a chalupa or in a taco.
More about "potato poblano and chorizo tacos recipes"
POTATO, POBLANO AND CHORIZO FILLING - THE DAILY MEAL
From thedailymeal.com
5/5 (30)Estimated Reading Time 1 min
- Step 1: Scrub potato clean and pierce in several spots with the tip of a knife. Microwave on high (100 percent power) until fork-tender, about 5 minutes. Cool, then cut into small dice (skin is fine).
- Step 2: Meanwhile, put 6 to 8 ounces crumbled chorizo and ½ small chopped onion into a large nonstick skillet. Set over medium heat and cook, stirring and breaking up the chorizo with a wooden spoon, 5 minutes.
- Step 3: Add poblano pepper, 1 to 2 cloves crushed garlic and ½ teaspoon oregano; cook and stir until chorizo browns, 5 more minutes. Stir in diced potato.
- Step 4: Taste and adjust seasonings, adding salt as needed. Stir in 4 ounces crumbled cheese and 2 to 4 tablespoons chopped cilantro. Use warm or at room temperature to top chalupas or sopes or to fill warm tortillas for tacos.
POTATO, POBLANO, AND CHORIZO TACOS - HANDLE THE HEAT
From handletheheat.com
Reviews 7Servings 4Cuisine MexicanCategory Main Course
- 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.
POTATO, POBLANO, AND CHORIZO TACOS RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Total Time 30 minsServings 4Calories 348 per serving
- Cut poblanos in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel; 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 a large bowl. Add onion to pan; cook 3 minutes. Add poblano, corn, red pepper, 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 stock 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 the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/3 cup potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1 1/2 teaspoons cheese. Serve with lime wedges.
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