A classic flavor combo that makes for the perfect filling for chalupas sopes tacos and more
Ingredients
- 1 medium russet potato (about 8 ounces)
- 6 to 8 ounce uncooked mexican pork chorizo, removed from casing
- 1/2 small white onion, chopped
- 1 poblano pepper, cored, seeded and cut into ½-inch pieces
- 1 or 2 cloves garlic, crushed
- 1/2 teaspoon dried oregano, preferably mexican
- salt to taste
- 4 ounce (1/2 to 3/4 cup) crumbled queso fresco or farmers cheese
- 2 to 4 tablespoon chopped fresh cilantro
Instructions
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