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

What an amazing mixture of flavors! Each one compliments the others. Simple and fast. Travis said it was a keeper and would eat it anytime.

Bon Appetit, January 2009
4 Servings
Prep: 35 minutes
Total: 35 minutes

2 cups paper-thin slices red onions
2 tbsp fresh lime juice
2 c. 1/2 inch thick sticks peeled yam (red-skinned potato)
12 to 14 oz fresh chorizo sausages (about 3) casings removed
2 fresh poblano chiles, halved, seeded, cut into thin strips (often called pasillas; I couldn't find them so I chopped up a jalapeno pepper and sauteed for a minute)
8 7-8 inch diameter flour tortillas
1 c. 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.
Saute 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 tbsp 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.