Potato, Poblano, and Chorizo Tacos

Ingredients

• 1 tablespoon canola oil 
• 0.8 cup chicken stock see unsalted
• 3 ounces chorizo raw
• 8 6-inch corn tortillas ()
• 1 cup ears corn fresh
• 5  garlic clove minced
• 0.3 cup spring onion sliced
• 0.1 teaspoon ground pepper red
• 0.4 teaspoon kosher salt 
• 8  lime wedges 
• 0.3 cup manchego cheese shredded
• 1 cup onion chopped
• 2  poblano pepper 
• 2 cups potatoes diced white

Equipment

• bowl
• frying pan
• baking sheet
• aluminum foil
• broiler

Directions

1. Preheat broiler to high.
2. Cut poblanos in half lengthwise; discard seeds and membranes.
3. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened.
4. Place in a paper bag; fold to close tightly.
5. Let stand 5 minutes. Peel; coarsely chop.
6. Heat a large nonstick skillet over medium-high heat.
7. Add oil to pan; swirl to coat.
8. Add potato; cook 5 minutes, stirring occasionally.
9. Remove potato; place in a large bowl.
10. Add onion to pan; cook 3 minutes.
11. Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently.
12. Add onion mixture to potato.
13. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.
14. 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. 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.
15. Serve with lime wedges.