Filed Under: Mexican

Potato, Poblano, and Chorizo Tacos

Recipe By Tessa Arias
May 13th, 2013

A fly has been buzzing around my head the entire time I've been trying to write this post and it's been DRIVING ME INSANE. It's crazy how something so little...

Yield: 4 servings, 8 tacos

Tessa's Recipe Rundown...

Taste: Full of flavor and spice without making your mouth feel like it’s filled with molten lava.
Texture: I just love the chunks of soft potato mixed in with pieces of meaty chorizo in these tacos.
Ease: Very quick and easy!
Appearance: Any food that is held together by a tortilla is fine with me.
Pros: Quick, easy, flavorful.
Cons: None!
Would I make this again? Yes!

Potato, Poblano, and Chorizo Tacos from

A fly has been buzzing around my head the entire time I’ve been trying to write this post and it’s been DRIVING ME INSANE. It’s crazy how something so little can be so ridiculously irritating. I probably just spent 10 minutes of my life chasing this fly around with a rolled-up issue of Martha Stewart Living magazine. In the end I won and the fly is now missing half its body (sorry Martha… you do make a good fly killer). Are you hungry for tacos now??

A fly buzzing, a dog barking, a baby crying, a lawn mower humming… these are all sounds that make us slightly murderous. Oppositely, there’s not much better than the sound of good food sizzling away on the stove top, letting you know something amazing is about to happen. These tacos create an extra mouthwatering sizzle. Not to mention they create a pretty fantastic aroma, too. Plus they’re pretty quick and easy. Recipe win!

How to make
Potato, Poblano, and Chorizo Tacos

Yield: 4 servings, 8 tacos
A fly has been buzzing around my head the entire time I've been trying to write this post and it's been DRIVING ME INSANE. It's crazy how something so little...


  • 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


  1. Preheat the broiler to high.
  2. 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.
  3. 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.
  4. Arrange 1/3 cup of the mixture on top of each tortilla and sprinkle with green onion and cheese. Serve with lime wedges.

Recipe Notes

From Cooking Light May 2013
Course: Main Course
Cuisine: Mexican
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Tieghan — May 13, 2013 at 5:02 am

    I love a good taco and I love that this has chorizo!! That sounds awesome!

  2. #
    Tracey — May 13, 2013 at 5:11 am

    I absolutely adore potato tacos, but with the addition of chorizo and poblanos these are even more amazing! I need them!

  3. #
    Jerry | Simply Good Eating — May 13, 2013 at 9:41 am

    Tessa this sounds like an amazing chorizo taco. I will need to have at least 3 or 4 of them!

  4. #
    Rachel @ Bakerita — May 13, 2013 at 11:32 am

    This sounds phenomenal!! I rarely switch up my taco routine, but I think I need to give this a go. Pinned!

  5. #
    Anusha — May 13, 2013 at 9:53 pm hey this url has copied your content in full along with the photos and published it without giving you any credit. I m also a food blogger and the same has been done to me. Please take note. Thought i ll let you know. And i love Handle The Heat 🙂

  6. #
    ashley – baker by nature — May 14, 2013 at 6:55 am

    Yum! These look amazing, lady!

  7. #
    Lea Ann (Cooking On The Ranch) — October 27, 2013 at 8:15 am

    Saw this on Pinterest and had to come over for a look. I’m loving this combination and I’ve pinned to try later. Thanks for the recipe.

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