potayto. potahto.
poblayno, poblahno.
chorizo.
in my little entertaining world, taco parties are my go-to.
and these potato, poblano + chorizo tacos are always invited.
you’d never guess that 5 {awesome} ingredients could pack so much flavor then we top those 5 {awesome} ingredients with a couple taco regulars – cojita + avocado – and boom! you’re in the no-fail zone.
and let’s talk about this fun medley of colored potatoes. fiesta ready amiright? i choose these little guys because i love the color effect they add to the taco – purple potatoes are sure to get a conversation started!
now, let’s talk a little bit about chorizo. it’s one of my favorite secret ingredients. while i know it isn’t so secret, i do think it’s often underutilized.
chorizo is a pork sausage. it can be found as a cured meat {read: you can eat it on your drive home from the market} or as an encased sausage that needs to be cooked up {read: cool your jets, get home + brown it up in a skillet}.
one of my favorite things about chorizo – the skillet kind – is when cooked, the sausage releases a delicious spicy red oil. the oil is vibrant in color + adds so much flavor.
a fun thing to notice is that often recipes using chorizo do not call for additional oil to be added to the pan since it provides its own.. and let’s just say olive oil isn’t even mad about that, it knows that ruby red oil of chorizo’s is a total scene stealer
when throwing a taco party, i always opt for a full spread. three kinds of tacos, a spicy guac, a mild pico de gallo + of course, plenty of chilled tequila. {for agave mules. duh.}
these potato, poblano + chorizo tacos bring a lot of flavor. they have a subtle heat from the chorizo, rich flavor from the potatoes + a little smoke from the roasted poblanos.
when serving them in my taco party lineup, i pair them with a super light fish taco {think spice rubbed tilapia with a cool crema + fresh cabbage} + a shredded chicken taco {chicken baked for hours in mexican lager, then shredded + topped with pico + lime sugar-scented lettuce}
don’t you wanna come to my fiesta now?! well the good news is that i’m working on a post to feature all three recipes as well as a few tips for helping it all come together smoothly. i’d tell ya when that’s coming but that would take all the fun out of it. so, you’ll just have to stay tuned!
for now, i’m arming you with these {awesome} potato, poblano + chorizo tacos because they are headliner worthy at a few fiestas of their own.
so turn your spotify to the gypsy kings station, shake your booty into the kitchen + make these tacos for a few amigos. they’re going to love ‘em.
- 2 poblano chiles
- 1 tablespoon canola oil
- 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
- 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.
- 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.
- serve with lime wedges + enjoy!
to help with the cooking flow, i suggest to toss your poblanos into the oven first! then prep all your veggies + gather the rest of your ingredients. the recipe really comes together quick if you have everything ready on-hand!
this recipe is a spin from one originally featured in cooking light. they included corn in the taco mix. i opted out but feel free to add those yellow kernals of love right back in. i would suggest to char ’em up for a little flavor boost.
speaking of fiestas, let’s talk beverage pairings! the best pairing for these tacos is a refreshing mexican lager. hellloooo corona!
i used the adorable bag of purple potato medley potatoes. if you can’t find these or simply don’t care about the color effect, then opt for basic white potatoes or yukon gold potatoes. yukon golds are super buttery which is the perfect contrast to the heat of the chorizo. another tip is to skin your potatoes for an even softer + smoother potato taste!
join along as kelly posts, pins + peruses for inspiration in her ambitious kitchen!
PERFECT. Just as BStar is getting too crowded. This is immediately bumped to the top of my KAK list.