Potato, Poblano, And Chorizo Tacos - cooking recipe

Ingredients

2 poblano chiles
1 tablespoon canola oil
2 cups white potatoes, diced
1 cup onion, chopped
1 cup corn kernel
1/8 teaspoon ground red pepper
5 garlic cloves, minced
3 ounces chorizo sausage, casings removed
3/4 cup unsalted chicken stock
3/8 teaspoon kosher salt
8 (6 inch) corn tortillas
1/4 cup green onion, sliced
1 ounce manchego cheese, shredded (about 1/4 cup)
8 lime wedges

Preparation

Preheat broiler to high.
Cut poblanos in half lengthwise; discard seeds and membranes.
Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes, until blackened. Place in a paper bag; fold close tightly.Let stand 5 minutes. Peel; coarsely chop.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato to pan; cook 3 minutes. Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.
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 1/3 C potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1/ 1/2 teaspoons cheese. Serve with lime wedges.