Filling can be up to several days in advance, simply cover and refrigerate. Before serving reheat or bring to room temperature.
- 1 medium russet potato (about 8 ounces)
- 6 to 8 Ounces uncooked Mexican pork chorizo, removed from casing
- 1/2 small white onion, chopped
- 1 poblano pepper, cored, seeded and cut into ½-inch pieces
- 1 or 2 cloves garlic, crushed
- 1/2 Teaspoon dried oregano, preferably Mexican
- Salt to taste
- 4 Ounces (1/2 to 3/4 cup) crumbled queso fresco or farmers cheese
- 2 to 4 Tablespoons chopped fresh cilantro
Step 1: Scrub potato clean and pierce in several spots with the tip of a knife. Microwave on high (100 percent power) until fork-tender, about 5 minutes. Cool, then cut into small dice (skin is fine).
Step 2: Meanwhile, put 6 to 8 ounces crumbled chorizo and ½ small chopped onion into a large nonstick skillet. Set over medium heat and cook, stirring and breaking up the chorizo with a wooden spoon, 5 minutes.
Step 3: Add poblano pepper, 1 to 2 cloves crushed garlic and ½ teaspoon oregano; cook and stir until chorizo browns, 5 more minutes. Stir in diced potato.
Step 4: Taste and adjust seasonings, adding salt as needed. Stir in 4 ounces crumbled cheese and 2 to 4 tablespoons chopped cilantro. Use warm or at room temperature to top chalupas or sopes or to fill warm tortillas for tacos.