Potato Poblano and Chorizo Tacos
Savor the bold and smoky flavors of these Potato Poblano and Chorizo Tacos, a vibrant fusion of Mexican-inspired ingredients and hearty textures. Crispy Yukon gold potatoes, flame-roasted poblano peppers, and rich, spiced Mexican chorizo are combined with sautéed onions, garlic, and fragrant spices like cumin and smoked paprika, creating a filling that bursts with flavor. Served on warm corn tortillas and garnished with fresh cilantro, a squeeze of lime, and optional crumbled queso fresco, these tacos offer the perfect balance of savory, tangy, and creamy elements. Ideal for weeknight dinners or casual gatherings, this easy 45-minute recipe promises to elevate your taco night with its irresistible combination of smoky heat and satisfying comfort.
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Recipe Information
Ingredients
- 3 medium Yukon gold potatoes
- 2 tablespoons Olive oil
- 2 large Poblano peppers
- 8 ounces Mexican chorizo
- 1 medium Yellow onion
- 2 large Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 12 small Corn tortillas
- 0.5 cups Fresh cilantro
- 1 large Lime
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
- 0.5 cups Crumbled queso fresco (optional)
Instructions
Peel and dice the potatoes into small, bite-sized cubes. Rinse under cold water and pat dry with a clean towel.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until golden and crispy on the outside and tender on the inside. Season with a pinch of salt, then transfer to a plate and set aside.
While the potatoes are cooking, roast the poblano peppers directly over a gas flame or under a broiler until the skin is blackened and blistered on all sides. Place them in a bowl, cover with a lid or plastic wrap, and let them steam for 5 minutes. Once cooled, peel off the charred skin, remove the stems and seeds, and slice the peppers into thin strips.
Add the remaining 1 tablespoon of olive oil to the skillet and cook the chorizo over medium heat, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the chorizo from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3 minutes, until softened. Mince the garlic and add it to the skillet along with the ground cumin and smoked paprika. Cook for 1 minute, stirring frequently, until fragrant.
Return the cooked potatoes, chorizo, and sliced poblano peppers to the skillet. Stir everything together to combine and cook for 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Heat the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or wrap them in a clean kitchen towel and microwave for 30 seconds to make them warm and pliable.
Assemble the tacos by spooning the potato, poblano, and chorizo mixture onto the center of each tortilla. Garnish with chopped fresh cilantro, a squeeze of lime juice, and crumbled queso fresco if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 5779 mg | 251% | |
| Total Carbohydrate | 309.1 g | 112% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 27.3 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1057 mg | 81% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 5201 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
