Just in time for Cinco de Mayo, a whole slew of yummy taco recipes from Cooking Light. I chose this one to renovate: Potato, Poblano, and Chorizo Tacos, because soy chorizo is one of my favorite meatless splurges. If you don’t eat soy you can make my quinoa chorizo (quinrizo) and use it for this recipe.
I added smoked paprika in place of the ground red pepper, as I think any meaty dish can benefit from a little smoky flavor. I used 3 ounces of the soy chorizo as per the recipe, but I’m recommending you use 6 ounces (half the package). I eliminated the added salt, as the soy chorizo tends to be plenty salty. I used organic crispy corn taco shells from Trader Joe’s (mainly because they would photograph well), but normally I would just use organic corn tortillas, briefly grilled. And I subbed in grated vegan white cheese for the Manchego (not even remotely the same, but cheesy nonetheless).
Potato, Poblano, and Soy Chorizo Tacos
Makes 4 servings
2 poblano (also called pasilla) chiles
1 T. (15 ml)
canola oil sunflower or olive oil
2 C. (310 g) diced white potato
1 C. (110 g) chopped onion
1 C. (130 g)
fresh frozen corn kernels
1/8 teaspoon ground red pepper 1/2. t. (0.5 g) smoked paprika (pimenton)
5 garlic cloves, minced
3 ounces Mexican raw chorizo, casings removed 6 oz. (175 g) soy chorizo or quinoa chorizo
3/4 C. (180 ml) unsalted
chicken vegetable stock
3/8 teaspoon kosher salt
8 (6-inch) corn tortillas
1/4 C. (20-30 g) sliced green onions
1 ounce Manchego cheese, shredded 1/4 C. (30 g) shredded vegan cheese
8 lime wedges
Preheat broiler to high. Click here for full instructions on how to roast peppers.
Cut off the tops of the peppers, then split them lengthwise and remove seeds and ribs. Place poblano halves, cut sides down, on a foil-lined baking sheet; flatten with your hand. Broil for 8 minutes or until blackened and the skin is blistered. Use tongs to drop into a paper bag; fold to close tightly. Let stand 15 minutes or until cool. Peel, composting the skin, and coarsely chop.
Scrub the potatoes, then dice into small dice. Put into a bowl covered with water until ready to cook.
Peel and finely chop the onion. Peel and finely mince the garlic.
Heat a large nonstick or cast-iron skillet over medium-high heat. Add oil to pan; swirling to coat. Drain the potato and pat dry. Add potato to the hot pan; cook 5 minutes, stirring occasionally. Remove potato; place in a large bowl.
Add onion to the pan and cook for 3 minutes. Add the chopped roasted poblano, corn, smoked paprika, and garlic. Cook for 2 minutes, stirring frequently.
Scrape the onion mixture into the bowl with the potato. Add chorizo to pan, discarding the plastic casing; cook 3 minutes, stirring to crumble.
Return potato mixture to pan. Stir in stock and 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.
Serve mixture topped with scallions and cheese, with lime wedges on the side.
Required FTC disclosure: I am part of the Cooking Light Bloggers’ Connection. I was not paid to write this post.
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).