Guajillo Chicken Tacos

with Cheesy Roasted Potatoes

40 MIN

+$1.45/serving 4 Servings

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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.)

View Full Nutrition

fresh

ingredients

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 Or Red Onion

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Halve, peel, and thinly slice the onion. 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.

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 onion, 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.

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!