Chorizo, Poblano and Yam Fajitas with Lime-Marinated Red Onions

If you’re looking for an adventurous new dish to try than give this recipe a whirl! There’s definitely a lot of flavor and texture going on in these fajitas: spiciness from the chorizo, sweetness from the yam and crunch from the lime-marinated red onions.

The recipe calls for using fresh chorizo sausage, not the smoked Spanish chorizo. I don’t know if all fresh chorizo is spicy but mine had a nice kick to it. I suppose you could use taco-seasoned ground beef or ground turkey if you didn’t want to use chorizo. 

I substituted queso fresco (a mildly flavored Mexican cheese) for the feta cheese because that’s what I had on hand. Also, feel free to substitute red and/or green bell peppers for the poblano chiles…your fajitas will still be great!

Chorizo, Poblano and Yam Fajitas with Lime-Marinated Red Onions

-recipe from The Bon Appétit Test Kitchen

Here, chorizo replaces the usual steak or chicken. Makes 4 servings.

2 cups paper-thin slices red onions

2 tablespoons fresh lime juice

2 cups 1/2-inch-thick sticks peeled yam (red-skinned sweet potato)

12 to 14 ounces fresh chorizo sausages (about 3), casings removed

2 fresh poblano chiles,* halved, seeded, cut into thin strips

8 7- to 8-inch-diameter flour tortillas

1 cup crumbled feta cheese

Toss onions and generous sprinkle of salt in medium bowl. Mix in lime juice. Set aside to marinate, tossing occasionally.

Meanwhile, place yam in microwave-safe bowl. Add splash of water. Cover; cook on high until tender, 3 to 4 minutes.

Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking into small pieces with fork, about 5 minutes. Transfer chorizo to bowl. Spoon off all but 1 tablespoon fat from skillet. Add chiles to skillet. Cover and cook until tender, stirring occasionally, about 4 minutes. Drain yam; transfer to skillet. Add chorizo and toss 1 minute to rewarm filling.

Cook 1 tortilla at a time directly over gas flame or in skillet until heated, 10 to 15 seconds per side.

Arrange tortillas on work surface. Spoon filling in strip down center of each. Top with cheese, onions, and sprinkle of lime marinade. Fold in sides of tortillas.

* Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.