This unique taco speaks to the spicy food lovers out there. The original recipe called for poblano peppers, but I swapped in the in-season Hatch chiles and mmm mmmm MMMM!
Ingredients
5 Hatch chiles
1 Tbsp extra-virgin olive oil
3 cups potato, diced
½ onion, chopped
¼ tsp kosher salt
1 cup fresh or frozen corn kernels
⅛ tsp cayenne pepper (optional)
5 garlic cloves, minced
8 oz raw Mexican chorizo, casings removed
14 (6-inch) corn tortillas
1 bunch green onions, chopped
2 oz Manchego cheese, shredded
1 lime, cut into wedges
Instructions
Preheat broiler to high or
Place peppers on a foil-lined baking sheet and broil for 5-6 minutes per side, flipping once, or until blackened on all sides. Alternately, char chiles over the flames of a gas range, carefully turning with heatproof tongs until charred on all sides. Place charred chiles in a paper bag; fold to close tightly. Let stand 5 minutes. Peel; seed, coarsely chop.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato; cook 8-10 minutes, stirring occasionally until potatoes are browned. Remove potato; place in a large bowl.
Add onion to skillet and sprinkle with salt; cook 2-3 minutes or until translucent. Add chopped chiles, corn, cayenne, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato.
Add chorizo to skillet; cook 4-5 minutes, breaking up the pieces using a wooden spoon or spatula. Return potato mixture to pan and stir to combine; heat through.
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. Arrange about ⅓ cup potato mixture in center of each tortilla; top with green onions and a pinch of cheese. Serve with lime wedges.