Chorizo-Potato Tacos


  • 1 medium-small potato
  • 1 Anaheim or New Mexico chile (or more, to taste)
  • 2 links Mexican chorizo
  • Corn tortillas
  • Shredded Monterey jack cheese
  • Shredded lettuce (optional)
  • Diced fresh tomato (optional)


  1. Steam or boil the potato.
  2. Roast the chile with an electric broiler or over a flame.
  3. Place in a paper sack, seal tightly and put in freezer.
  4. In about 5 minutes, remove from freezer and peel the skin from the chile. Remove seeds. Dice flesh.
  5. Dice potato large.
  6. Place chorizo, potato and chile in microwave-safe bowl.
  7. Microwave, stirring occasionally, until chorizo is thoroughly hot.
  8. Steam a tortilla. If you don't have a steamer, wrap the tortilla in wet paper towels and microwave.
  9. Spoon some chorizo mixture into the warm tortilla.
  10. Top with lettuce (optional), cheese and tomatoes (optional).
  11. Repeat with remaining three tortillas.

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