- 2 poblano chiles
- 1 tablespoon canola oil
- 1 large potato, peeled and diced
- 1 large onion, chopped
- 1 cup corn kernels, thawed if frozen
- 1/8 teaspoon ground red pepper
- 5 garlic cloves, minced
- 4 ounces Mexican raw chorizo, casings removed
- 3/4 cup low sodium chicken stock
- 1/4 teaspoon salt
- 8 (6-inch) tortillas
- 4 green onions, sliced
- 1/4 cup shredded Manchego cheese (1 ounce) (use Monterey Jack cheese if you can't find Manchego)
- 8 lime wedges
Preheat the broiler to high.
Cut the poblanos in half lengthwise and remove seeds and membranes. Place the poblanos, cut side up, on a foil-lined baking sheet. Flatten with the palm of your hand then broil for 8 minutes, or until blackened. Place the peppers in a paper bag, fold to close tightly, and let stand for 5 minutes. Peel skin then chop coarsely.
Heat the oil in a large nonstick skillet over medium-high heat. Add the potato and cook, stirring occasionally, for 5 minutes. Remove the potato to a large bowl. Add the onion and cook for 3 minutes. Add the poblano, corn, red pepper, and garlic and cook 2 minutes, stirring frequently. Remove mixture to the large bowl. Add the chorizo and cook for 2 minutes, breaking apart into small pieces. Return the potato mixture to the pan. Stir in chicken stock and salt and bring to a boil. Reduce heat and partially cover. Simmer for 6 minutes, or until the potato is tender and the liquid is almost evaporated.
Arrange 1/3 cup of the mixture on top of each tortilla and sprinkle with green onion and cheese. Serve with lime wedges.