From Too Many Chefs - www.toomanychefs.com

March 4, 2006
The flavor of chorizo

I love chorizo, especially for tacos, but my wife is a vegetarian, so life is hard. Occasionally I'll make two taco fillings, one with and one without, but inevitably the vegetarian version gets short shrift and my wife ends up disappointed (and who can blame her, because I know how I would feel if everybody but me was eating chorizo).

Anyway, I recently tried to remedy this situation by keeping the chorizo spices and losing the pork. I took a look at several recipes for homemade chorizo on the internet, squared them with what I had in my spice rack, and put together a taco filling that was remarkably chorizo-like in it's flavor. Of course, probably the most important flavor in chorizo, the pork fat, was unavailable, so in that respect, it wasn't quite like eating chorizo. Next time, maybe I'll add cream to it or something, to give it back some of that weight.

Chorizo tacos, hold the chorizo

3 cups diced potatoes
2 large sweet onions, sliced
1 poblano chile, roasted, peeled, and sliced
4 cloves roasted garlic, minced/crushed
1 tbsp ground ancho chile
1 tsp ground cumin
1 tsp mexican oregano
1/2 tsp red pepper flakes
1/2 tsp paprika
1/4 tsp ground arbol chile
1/4 tsp black pepper
1/4 tsp sea salt
1/8 tsp ground cloves
3 tbsp vinegar
safflower oil
salt & pepper
tortillas (we used flour)

1. Heat 2 tbsp of the oil in a nonstick skillet and add the potatoes and lightly salt them. Saute on medium/high for several minutes, until the potatoes are cooked through (you will have to do this by trial and error, I'm sorry to say) and lightly browned. Set aside.

2. In a large skillet, heat 2 more tbsp of oil and add the onions. Saute on high heat for a few minutes, stirring often, until the onions are nicely browned. Stir in the poblanos and saute for another minute or so.

3. Reduce heat and stir in all the spices, followed by the garlic and the vinegar, so that everything is coated. Add the potatoes and stir, heating everything through.

Serve with tortillas and whatever accompaniments you like. We had them with just guacamole and queso fresco, alongside a nice bowl of cream of poblano soup. This recipe should make enough taco filling for four, especially if there are other things on the table.

Posted by Paul at March 4, 2006 10:40 PM
Comments

was looking at the pic and realize from ur recipe no such ingredient...till the last part - guacamole..sounds lovely..will see if i can square my spices with those of chorizo's..thanx for the inspiration

Posted by foodcrazee on March 5, 2006 at 6:02 AM

sorry about that! my wife made the guac... the recipe is very simple, but i can't give you precise quantities (you have to do everything to taste)

4 avocados, mashed
1/2 white onion, minced
1 tomato, seds removed and chopped
1 jalapeno pepper, seeded and minced
2 garlic cloves, mincde
lime juice (we used the juice of 2 key limes)
salt

just mix and adjust these things to taste... we usually dont' make it too far ahead of time, but if you need to store it for a little while, keep one of the avocado seeds and leave it in the bowl... for some reason that seems to keep it green.

Posted by paul on March 5, 2006 at 9:36 AM

Now that's a good idea. I'm looking forward to trying this one.

Posted by barrett on March 5, 2006 at 9:49 AM

I am a vegetarian and my husband is not. We use soyrizo regularly and like it very much. Especially if you crisp it up a bit.

We have always bought: http://www.elburrito.com/soyrizo.html but in searching for the link, I also found this brand, http://www.melissas.com/catalog/index.cfm?Product_id=642&Info=YES

I've seen the El Burrito brand at several grocery stores and Whole Foods has it or will order it for you.

Posted by Earthchild on June 8, 2006 at 6:54 PM

I am a vegetarian and my husband is not. We use soyrizo regularly and like it very much. Especially if you crisp it up a bit.

We have always bought: http://www.elburrito.com/soyrizo.html but in searching for the link, I also found this brand, http://www.melissas.com/catalog/index.cfm?Product_id=642&Info=YES

I've seen the El Burrito brand at several grocery stores and Whole Foods has it or will order it for you.

Posted by Earthchild on June 8, 2006 at 6:56 PM

Just wondering what type of camera and settings you used for the pictures?

Posted by barry on November 4, 2007 at 12:23 PM

I don't like soyrizo.

I use "Gimme Lean" vegan sausage and chorizo seasonings sold on those racks of seasonings in cellophane bags.

I also add crumbled tofu and vegan margarine and use this to fill chorizo and "egg" burritos.

I've also made my own vegan "breakfast sausage" using gluten and it also turned out just fine.

Posted by Alice on December 14, 2008 at 8:08 AM