Preparing the Tacos

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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