Preparing the Tacos
- Preheat broiler to high. As the oven heats up, cut poblanos in half lengthwise. Discard seeds and membranes and then place poblano halves, skin sides up, on a foil-lined baking sheet, flattening the foil with your hand.
- Broil the peppers for 8 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Then, peel and coarsely chop.
- Heat a large nonstick skillet over medium-high heat. Add your olive oil to the pan, swirling the oil to coat. Place the diced potato in the pan, cooking for about 5 minutes. Make sure to stir occasionally.
- Remove the potatoes from the pan once they’re cooked and place them in a large bowl. Add your chopped onion to the same pan and cook 3 minutes. Next, add the cooked poblano, thawed corn, and minced garlic. Cook those ingredients together for 2 minutes, stirring frequently.
- Once the onion mixture is cooked, combine with the potatoes. Remove the casing form the chorizo and add it to the same pan. Cook for 1 1/2 minutes, stirring to crumble.
- Return the potato mixture to the pan and stir in the vegetable stock and salt, bringing the mixture 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 cup potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1 1/2 teaspoons cheese. Serve with lime wedges.
Making the Pickled Jalapenos
I love these because they take a little of the bite out of the pepper!
In a small bowl, mix salt, sugar, vinegar, and water and mix until solids are dissolved. Submerge the jalapenos in the mixture and allow to sit for 15 mins – up to 4 hours