Potato, Poblano And Chorizo Filling

Name: A classic flavor combo that makes for the perfect filling for chalupas, sopes, tacos and more
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
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

JeanMarie Brownson|April 23, 2021 4:15 pm EST

5 (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

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

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.