Guajillo Chicken Tacos with Cheesy Roasted Potatoes

Guajillo Chicken Tacos

with Cheesy Roasted Potatoes

40 MIN
$10.94/serving 4 Servings
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  • with Ground Pork Chorizo
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
  • with Ground Pork Chorizo

    From the Test Kitchen

    These tacos highlight our guajillo chile pepper sauce, which we’re combining with sour cream to create a rich, smoky sauce for seared chicken and a duo of peppers and onion. It’s perfectly complemented by a hearty side of cheesy potato rounds.

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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    ingredients
    Guajillo Chicken Tacos with Cheesy Roasted Potatoes
    Title
    • 18 oz Pork Chorizo
    • 2 Scallions
    • 8 Flour Tortillas
    • 2 Poblano Peppers
    • ½ cup Sour Cream
    • 1¼ lbs Potatoes
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 4 oz White Cheddar Cheese
    • 1 oz Pickled Peppadew Peppers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Yellow Onion
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Peel and thinly slice the shallot. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the pickled peppers. Grate the cheese on the large side of a box grater. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the sour cream and as much of the guajillo chile sauce as you'd like. Season with salt and pepper.

    Make the cheesy potatoes
    2 Make the cheesy potatoes

    Place the potato rounds on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Evenly top with the grated cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven. 

    Cook & finish the vegetables
    3 Cook & finish the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot, sliced white bottoms of the scallions, and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Transfer to a bowl; stir in the chopped pickled peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the chorizo
    4 Cook the chorizo

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat.

    Warm the tortillas & serve your dish
    5 Warm the tortillas & serve your dish

    If you prefer to use a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked chorizo, finished vegetables, and guajillo sour cream. Serve the tacos with the cheesy potatoes on the side. Garnish the potatoes with the sliced green tops of the scallions. Enjoy!

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    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Peel and thinly slice the shallot. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the pickled peppers. Grate the cheese on the large side of a box grater. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the sour cream and as much of the guajillo chile sauce as you'd like. Season with salt and pepper.

    2 Make the cheesy potatoes

    Place the potato rounds on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Evenly top with the grated cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven. 

    Make the cheesy potatoes
    Cook & finish the vegetables
    3 Cook & finish the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot, sliced white bottoms of the scallions, and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Transfer to a bowl; stir in the chopped pickled peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the chorizo

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat.

    Cook the chorizo
    Warm the tortillas & serve your dish
    5 Warm the tortillas & serve your dish

    If you prefer to use a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked chorizo, finished vegetables, and guajillo sour cream. Serve the tacos with the cheesy potatoes on the side. Garnish the potatoes with the sliced green tops of the scallions. Enjoy!

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