I’ve loved chorizo ever since I was a kid, but once I grew up and realized what some butchers put in theirs, I became very selective about buying the real thing. Fortunately, I discovered Soyrizo, which is a delicious alternative that has much less fat and no unsavory ingredients! If you want to substitute good pork chorizo in this recipe, just make sure to cook it thoroughly (as you would any pork product). Everything else in this simple recipe is the same!
Prep Time: 10 minutes
Cooking Time: 15-20 minutes
Ingredients:
1 russet potato cut into 1/4″ cubes
1-2 tbsp olive oil
One package soy chorizo (I get mine at Trader Joe’s or Whole Foods)
1-2 eggs
3 scallions, white and green parts sliced thin
Corn tortillas – 2-3 per person
Crema or sour cream
Hot sauce of choice, shredded cheese (optional)
Directions:
~In a medium pan, sauté the potato in olive oil until soft and slightly browned (I microwave my diced potatoes for a couple of minutes first to speed up the frying process)
~Squeeze the chorizo out of its skins into the pan with the potatoes
~Break the chorizo apart and cook, turning over a few times until it’s slightly browned (or thoroughly cook, if using the pork variety)
~While that’s cooking, prep the tortillas by dry-frying them on both sides in a medium-hot pan until they take on a little color. Store them in a tortilla warmer or wrapped in slightly damp tea towels.
~Beat the egg(s), then add to the hot mixture and stir well so the egg coats the meat
Serve with a dollop of crema or sour cream and top with the sliced scallions. I like to serve chorizo in small bowls with the tortillas on the side so diners can decide whether to make tacos or simply enjoy the chorizo with a fork. Top with cheese or salsa, if desired.
