Potato, Poblano And Chorizo Filling

Potato, Poblano And Chorizo Filling
5 from 2 ratings
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This Pueblan-inspired recipe is an easy, flavorful and versatile option to fill your tacos, chalupas, sopes and whatever else you can imagine.
Prep Time
15
minutes
Cook Time
15
minutes
Servings
4
servings
Potato, poblano and chorizo filling for sopes, chalupas, tacos
Total time: 30 minutes
Ingredients
  • 1 medium russet potato (about 8 ounces)
  • 6 to 8 ounce 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 ounce (1/2 to 3/4 cup) crumbled queso fresco or farmers cheese
  • 2 to 4 tablespoon chopped fresh cilantro
Directions
  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).
  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.
  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.
  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.
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