16oz purple potato medley, chopped into equal sized cubes
1 spanish onion, chopped
¼ teaspoon ground red pepper
5 garlic cloves, minced
4 ounces Mexican raw chorizo, casings removed
½ cup low sodium chicken stock
8 corn tortillas, 6 inch
1 avocado, cubed
¼ cup cojita cheese, crumbled
lime wedges
Instructions
for the roasted poblanos
preheat the broiler to high.
cut the poblanos in half lengthwise, remove the ribs + seeds.
place the poblanos, cut side down, on a baking sheet. flatten the peppers with the palm of your hand to break them down a bit. broil for 10 minutes, or until blackened.
place the peppers in a paper bag {or glass bowl covered with plastic wrap}. let stand for 5 minutes. peel skin away + chop coarsely.
for the tacos
heat the oil in a large nonstick skillet over medium-high heat.
once oil is hot, add the potato + cook, stirring occasionally, for 5 minutes.
remove the potato to a large bowl.
add the onion + garlic to the skillet + cook until translucent and softened, about 3 minutes.
add the poblano, ground red pepper + a dash of salt. cook 3 minutes, stirring frequently. remove the onion mixture to the large bowl with the potatoes.
next, add the chorizo + cook for 3 minutes, breaking apart into small pieces.
return the potato mixture to the pan.
stir in chicken stock + bring to a boil. reduce heat + partially cover.
simmer for 5 minutes, or until the potato is tender + the liquid is almost evaporated.
arrange ⅓ cup of the mixture on top of each tortilla + sprinkle with cojita + cubed avocado.