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Potato, Poblano, and Chorizo Tacos

Tessa, Handle the Heat
  • minutes
  • Serves 8

INGREDIENTS

2

poblano chiles

1 tbsp

canola oil

1

large potato, peeled and diced

1

large onion, chopped

1 cup

corn kernels, thawed if frozen

1/8 tsp

ground red pepper

5

garlic cloves, minced

4 oz

Mexican raw chorizo, casings removed

3/4 cup

low sodium chicken stock

1/4 tsp

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