Potato, Hatch Chile, and Chorizo Tacos
Prep time: 
Cook time: 
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Serves: 7
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!
  • 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
  1. Preheat broiler to high or
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe slightly adapted from Cooking Light
Nutrition Information
Serving size: 2 tacos Calories: 376 Fat: 13.0 Carbohydrates: 50.4 Sugar: 4.4 Sodium: 427 Fiber: 7.9 Protein: 14.6 Cholesterol: 23.0
Recipe by Prevention RD at https://preventionrd.com/2013/09/potato-hatch-chile-and-chorizo-tacos/