We made this potato poblano and pork tacos last weekend, and while they weren’t simple, they were pretty much a one-pot dish, which is always a win. This recipe made four servings; we had two for lunch as tacos and two for breakfast the next day with a fried egg on top as chilaquiles.
Potato Poblano and Pork TacosPrint Recipe
- 2 poblano peppers
- 1 tablespoon of canola oil
- 2 cups of diced white potato
- 1 cup of diced white onion
- 1 fresh of corn cob, kernels removed
- 1/4 teaspoon of ground red pepper
- 4 garlic cloves, minced
- 3 ounces of ground pork
- 3/4 cup of vegetable stock
- 3/8 teaspoon of salt
- 8 6-inch corn tortillas
- 1 ounce of Manchego cheese, shredded
- 8 lime wedges
- Preheat the broiler to high and place poblanos in the broiler for 10 minutes until blackened and blistered. Alternatively, you can turn a gas burner on high and blacken the peppers, frequently turning with tongs. When blackened, place in a plastic bag and let steam for about 5 minutes. Peel and coarsely chop.
- Heat oil in a big pan on medium-high heat. Add potato and cook 5 minutes, stirring frequently. Remove to a large bowl. Add onions and saute for 3 minutes, until softened. Add poblano, corn kernels, garlic, and red pepper flakes. Cook for 2 minutes and stir frequently.
- Remove the onion mixture to the same bowl as the potato and cook for 2 minutes. If using soy, add to veggie mixture in pan and return potatoes as well.
- Stir in stock and salt and bring to a boil. Reduce heat to low, partially cover and simmer for 6 minutes, until potato is tender and the liquid is almost evaporated.
- Heat tortillas over a gas burner for 15 seconds per side, using tongs to flip. Arrange about a 1/3 cup of potato mixture in each tortilla. Top with 1 teaspoon of Manchego cheese and serve lime wedges.