Potato, Poblano, and Soy Chorizo Tacos
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
2 poblano (also called pasilla) chiles
1 T. (15 ml) canola oil sunflower or olive oil
2 C. (310 g) diced white potato
1 C. (110 g) chopped onion
1 C. (130 g) fresh frozen corn kernels
1/8 teaspoon ground red pepper 1/2. t. (0.5 g)
smoked paprika (pimenton)
5 garlic cloves, minced
3 ounces Mexican raw chorizo, casings removed
6 oz. (175 g) soy chorizo or quinoa chorizo
3/4 C. (180 ml) unsalted chicken vegetable stock
3/8 teaspoon kosher salt
8 (6-inch) corn tortillas
1/4 C. (20-30 g) sliced green onions
1 ounce Manchego cheese, shredded
1/4 C. (30 g) shredded vegan cheese
8 lime wedges
Makes 4 servings
Preheat broiler to high. Roast peppers till charred.
Cut off the tops of the peppers, then split them lengthwise and remove seeds and ribs. Place poblano halves, cut sides down, on a foil-lined baking sheet flatten with your hand. Broil for 8 minutes or until blackened and the skin is blistered. Use tongs to drop into a paper bag fold to close tightly. Let stand 15 minutes or until cool. Peel, composting the skin, and coarsely chop.
Scrub the potatoes, then dice into small dice. Put into a bowl covered with water until ready to cook. Peel and finely chop the onion. Peel and finely mince the garlic. Heat a large nonstick or cast-iron skillet over medium-high heat. Add oil to pan swirling to coat. Drain the potato and pat dry. Add potato to the hot pan and cook 5 minutes, stirring occasionally. Remove potato place in a large bowl. Add onion to the pan and cook for 3 minutes. Add the chopped roasted poblano, corn, smoked paprika, and garlic. Cook for 2 minutes, stirring frequently.
Scrape the onion mixture into the bowl with the potato. Add chorizo to pan, discarding the plastic casing and cook 3 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and 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. Serve mixture topped with scallions and cheese, with lime wedges on the side.