This blog has kind of been pushed to the back burner, if you couldn’t tell. Lack of natural light, lots of papers to grade, and piling on the running mileage have all kind of contributed. I’ve been cooking the same stuff over and over, and I just haven’t been as fired up about trying new things as I used to. To help remedy that, I’ve committed to trying at least one new recipe from one of my cookbooks every week, and because I’ve failed this challenge numerous times before, I now have a list on the the fridge to keep me accountable. It kind of seems to be working!
As much as I hate the whole idea behind fake meat products, the soy chorizo from Trader Joe’s somehow makes it into my cart of a fairly regular basis. This recipe looked too good to pass up (as most Rick Bayless recipes are), so it made it onto the menu. I LOVE how simple it is, and the flavors are great. The grated potatoes were unexpected but definitely made these a little heartier and more main-dish worthy than a typical vegetable taco. I’m sure they’re fabulous with real chorizo too!
(adapted from Mexican Everyday by Rick Bayless)
1 12-ounce package soy chorizo (removed from plastic casing)
2 tbsp vegetable oil
1 medium white onion, sliced thinly
8 ounces sliced mushrooms
3 medium red potatoes, grated
a few pinches salt
1/2 cup loosely packed chopped cilantro
1 avocado, diced
12 tortillas, warmed up in the oven or microwave
Heat the oil in a wide skillet over medium heat.
Add the chorizo and cook, stirring, for about 4 minutes. Add the onion and mushrooms (and more oil if it looks excessively dry), turn the heat up slightly, and cook for another 3-4 minutes, or until onions are soft.
Add the grated potatoes and continue cooking until they are soft and beginning to brown, about 5 minutes.
Add a pinch or two of salt and remove from heat.
Serve with warmed tortillas, and guacamole and cilantro for garnish.