Taco Tuesday: This Chorizo, Potato & Poblano Tacos Recipe Will Rock Taco Night by Donna John

Dinner Beef Pork
7 months ago
Taco Tuesday: This Chorizo, Potato & Poblano Tacos Recipe Will Rock Taco Night

Tradition usually wins on taco night at my house. Seasoned ground beef or turkey stuffed into crispy taco shells and sprinkled with all those yummy toppings. Got crazy this week and tried this chorizo, potato and poblano taco recipe. Score! The creamy potatoes, crunchy sweet corn, spicy chorizo and delicate poblano mingled together perfectly to create an awesome taco.

On taco night, it was served in crunchy shells with guacamole, chopped red onion, shredded white cheese and chopped cilantro. The leftovers turned into lunch and was rolled up in a grilled corn tortilla with sliced avocado and chopped red onion. Both hit the mark. Move over ground beef, there may be a new taco in town.

Cuisine Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 4


  • 1 tablespoon olive oil
  • 2 cups diced potatoes (I used Yukon Golds)
  • 1 onion, chopped
  • 2 poblano peppers, roasted, skinned and coarsely chopped (here's how to roast a poblano pepper)
  • 1/2 - 1 cup fresh corn, cut off the cob
  • 5 cloves garlic, minced
  • ground red pepper, to taste 
  • 3 ounces Mexican chorizo, bulk or casings removed
  • 3/4 cup chicken stock
  • crispy taco shells or tortillas, heated
  • Topping options: shredded cheese, guacamole, sliced avocado, sour cream, chopped red onion, fresh cilantro, lime wedges, salsa, jalapenos, lettuce, chopped tomatoes 

Here's how to make them: 

  1. Heat the oil and cook the potato in a large skillet for 5 minutes. Remove to a large bowl.
  2. To the same pan, add the onion, corn, chopped poblano, garlic and ground red pepper. Cook, stirring often, about 5 minutes. Pour into the bowl with the potato.
  3. Add the chorizo to the skillet. Cook about 2 minutes and use a spoon to crumble as it cooks. 
  4. Pour the potato mixture into the chorizo. Add the chicken stock. Bring to a boil, reduce heat, partially cover and cook until potatoes are tender and liquid has evaporated, about 6 to 7 minutes. Season with salt and pepper, to taste. Serve in taco shells or tortillas with desired toppings.

Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.

Related Products on Amazon We Think You May Like:

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Chili's® Copycat Salsa Recipe: Famous 10-Minute Homemade Salsa Recipe With a Twist

This Tasty Cilantro Lime Rice Recipe Is What to Serve With Tacos (or Anything)

3-Ingredient Refried Beans Recipe: This Easy Refried Beans Recipe Will Take Taco Night to a New Level

Elisa A. Schmitz 30Seconds
OMYum! Those look incredibly delish, Donna John . Taco Night just got more interesting, thanks!
Donna John
This taco filling is so flavorful. One of our favorites.

join discussion

Please login to comment.

recommended tips

Tahini Dipping Sauce Recipe: This Creamy 4-Ingredient Lemon Tahini Sauce Recipe Is Dreamy

Creamy Miso Mayonnaise Recipe: 4-Ingredient Ginger Miso Mayonnaise Recipe Packs a Umami Punch

Fresh Cherry Sauce Recipe: Spoon This Easy Sweet Cherry Sauce Recipe on Everything

Creamy Basil Salad Dressing Recipe: A Bright Pop of Freshness for Salads

Got 30 seconds? Sign up for 30Seconds.com and get the best of our tips each week!