Tacos de Guisado

Ingredients

• ½ lb chorizo, fresh Mexican-style
• 1 medium potato, waxy (red or yukon gold)
• ½ medium white onion
• 1 whole poblano pepper (or bell pepper)
• 4 whole flour tortillas, 6-inch
• 1 to taste salt and pepper

Instructions

1. 1

   Remove the chorizo from its casing by slicing it lengthwise with a knife, then peel away the pink skin and discard it. Crumble the chorizo meat into nickel-sized pieces with your fingers into a small bowl.

2. 2

   Place the potato on a cutting board and slice it in half lengthwise, then slice each half into quarter-inch-thick half-moons. You want pieces about the size of thick potato chips.

3. 3

   Peel the onion, cut it in half from root to tip, then lay each half flat and slice crosswise into thin half-rings about the thickness of a pencil line.

4. 4

   Slice the poblano pepper lengthwise from stem to tip, then open it flat and scrape out the seeds and white ribs with a small spoon. Slice the pepper into half-inch-wide strips.

5. 5

   Place a 12-inch skillet over medium-high heat. Add the crumbled chorizo and cook, stirring once every 30 seconds, until the meat is browned and oil is released, about 3 minutes.

6. 6

   Add the potato slices to the chorizo and stir to coat. Cook over medium heat, stirring once every 45 seconds, until the potato edges turn golden and the centers are fork-tender, about 8 minutes.

7. 7

   Add the onion slices and poblano strips to the skillet and stir gently. Cook, stirring once every 30 seconds, until the onion is translucent and the pepper is tender, about 3 minutes.

8. 8

   Taste the mixture with a clean spoon. Add a pinch of salt and pepper, stir, and taste again until the flavors feel right to you.

9. 9

   Warm the tortillas directly over a gas flame for 5 seconds per side to char them slightly and make them pliable, or wrap them in a damp paper towel and microwave for 30 seconds.

10. 10

    Spoon a heaping tablespoon of the guisado mixture into the center of each warm tortilla. Fold and eat immediately.

Tools you’ll need

• 12-inch skillet with lid
• cutting board
• chef's knife
• small spoon
• wooden spoon for stirring
• small bowl

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