More Tacos—Stuffed with Chorizo, or Soyrizo

4 Feb

Waiting for the final touches of cilantro and avocado.

The Husband found our favorite sausage brand back at Whole Foods a few weeks ago, and there was much rejoicing. It was a brand that we found while on our wedding trip/honeymoon in Kauai called Mulay’s. They’re in Colorado. Go figure. But we did find it, cook it and discovered that it was a very, very good tasting chorizo. We’ve since tried some of their other flavors, like the breakfast sausage and hot Italian, and all have been delicious.

Then one day, in their infinite wisdom, Whole Foods stopped carrying it, both up in West Hollywood where our friends (also sausage lovers) live, and down here at our local. Now, we’re not sure exactly why—maybe Mulay’s stopped distributing, or maybe it wasn’t selling (which would be a shame!).

We were upset. It’s not like we eat sausage every day (although we’d like to, in some fantasy world where sausages were low fat and healthy), but when we do eat sausage, we want it to be quality. We considered ordering direct from the company, but there’s a minimum shipment, and we just didn’t have room for that amount of food in our freezer. Really, where would the vodka go?

So The Husband was elated when he saw the packages back in the local Whole Foods, and bought a selection, including chorizo. I responded to his excited email with “I guess it’s chorizo for dinner tonight?” The Husband replied that he always thought of chorizo as a breakfast item, not a dinner item. Seeing a challenge, I quickly found an online recipe that sounded both delicious and dinnerish. And here it is, with a few improvements.

All the filling ingredients warming up together. How nice!

++Note for vegetarians and vegans! Use Soyrizo or similar instead, and I think this will rock. Vegans, get some plain soy yogurt or silken tofu and whip yourself up some cilantro crema and you’ll be all set!

Chorizo, Pasilla and Sweet Potato Tacos

2 cups paper-thin slices red onions
2 tablespoons fresh lime juice
2 cups 1/2-inch-thick sticks peeled yam or sweet potato (the orange kind)
12 to 14 ounces fresh chorizo sausages (about 3), casings removed (OR Soyrizo!)
2 fresh pasilla chiles,* halved, seeded, cut into thin strips
1 jalapeño, chopped fine
8 7- to 8-inch-diameter flour tortillas
1 cup crumbled feta or cotija cheese
1/3 cup cilantro, chopped
1 avocado, peeled and sliced

First, get started on the sweet potato. I used my trusty OXO mandoline for this, and it worked perfect. Cut the whole sweet potato into sections about 4-inches long, and then put through the large julienne/French fry blade to make the “sticks” mentioned above. Unlike the original recipe, I put them on a baking sheet with a little grapeseed oil, salt and pepper and roasted them in the oven for about 15 minutes—not until crispy, just until cooked through.

The onions marinating away.

Then you can get started on the rest of the recipe, but don’t put the mandoline away yet. You’ll need it to slice the red onion on its thinnest setting, then put them in a non-metal bowl and add the lime juice. Stir and leave to marinate. These really make the dish, so don’t skip them! The lime juice totally mellows out the onion flavor, in case you’re worried that the onions will be sharp.

Get a large frying pan and cook the sausage, breaking it up as you go. I got it to the point where it was starting to get crispy on the edges in many places. Scoop out the chorizo with a slotted spoon into a bowl and reserve for later. There shouldn’t be much fat if you’re using a quality chorizo, but if there is, drain off all but 1 tablespoon of the fat, and add the chiles. Sauté until tender, about 4 minutes, then add the sweet potatoes and chorizo, and stir until the filling is all heated through.

The crumpet pan is perfect for toasting the tortillas!

I use my crumpet pan (which I’ve spoken of earlier) to toast tortillas, as it works exceedingly well. I learned a trick on heating tortillas from one of our friends who doesn’t even like Mexican food—put two on top of each other, and when you flip them, flip the top tortilla. This way you get to heat two tortillas at the same time, which is great when you have at least two for dinner. By the way, I used sprouted wheat tortillas while The Husband had plain flour tortillas. They make me feel a little healthier.

Assemble tacos as you please, but I always try to put the cheese on top of the hot filling so it starts to melt a little bit. Then add the cilantro, the onions and the avocado last.
These are some seriously tasty tacos. You really should make them, especially if you’re vegetarian/vegan—they’re a great way to use Soyrizo!
*Pasilla chiles are also called poblanos. Just to confuse us gringos, I’m sure. And more power to ’em!

4 Responses to “More Tacos—Stuffed with Chorizo, or Soyrizo”

  1. Batlaimus March 1, 2012 at 4:04 am #

    I’ve never been to Austin but I so want to go! If you like tacos, you suolhd check out Joe’s book. The chapter on tacos is amazing. I sampled his Korean shortrib tacos at his book party and my god, they were outstanding. I’m planning to make them myself as soon as I have time to get me some kim chi!


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