Main Dishes

Chorizo Potato Tacos


Spicy chorizo sausage and potatoes give a twist to your traditional taco.

2 Poblano Chiles
1 russet baking potato, diced
1 cup chopped onions
1 cup fresh corn kernels (2 ears corn)
1/8 tsp. ground red pepper
2 tsp. cumin
5 garlic cloves, minced
8 ounces mexican raw chorizo, casings removed
3/4 cup chicken broth
1/2 tsp. kosher salt
8 (6-inch) corn tortillas
2 ounces manchego cheese, about 1/2 cup
Cut poblanos in half lengthwise; discard seeds and membranes. Coarsely chop. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato; cook 5 minutes, stirring occasionally. Remove potato; place in large bowl. Add poblano to pan; cook 2 minutes. Add onion to pan and cook an additional 3 minutes, then add corn, red pepper, cumin, 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 broth 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 a gas burner for about 15 seconds on each side or until slightly charred. Or heat a cast iron skillet and place tortillas in skillet until warm and slightly crunchy, turning every minute or two. Place about 1/3 cup chorizo mixture in the center of each tortilla; top with 1 Tbl. cheese.


109% DV

137% DV

171% DV

61% DV

117% DV

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Our mom has been making this 3 Ingredient M&M Fudge for as long as I can remember. It was at every holiday party, super bowl party, and often made during the summer because it doesn’t heat up your kitchen like baking usually does. Do you ever have those days where all you need is just ...

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