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
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.
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.
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CHORIZO AND POTATO TACOS - FOR THE LOVE OF COOKING
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- Make the avocado and roasted tomatillo salsa and the onion, cilantro & lime juice relish, if desired. Set aside to allow flavors to mingle. Click the links up above for the recipes.
- Bring four cups of water to a boil in a saucepan over high heat. Add potatoes and season the water with 1 teaspoon of salt. Reduce the heat to medium, cover, and cook until the potatoes are just tender, 3-5 minutes. Drain the potatoes and set them aside.
- Heat the oil, ancho chile powder, paprika, coriander, oregano, cinnamon, cayenne, allspice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large skillet over medium heat, whisking often, until the mixture is bubbling and fragrant.
- Off heat, carefully whisk in the vinegar, sugar, and minced garlic (mixture may sputter). Let stand for 5 minutes, until the steam subsides and the skillet cools slightly.
POTATO, POBLANO AND CHORIZO FILLING - THE DAILY MEAL
From thedailymeal.com
- 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.
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