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This is an easy alternative that taste just as great to tacos that have chorizo.
Ingredients:
4 Yukon gold potatoes
Salt
½ Red Onion, chopped
½ Package Soy Chorizo Reynaldo’s brand
2 Chile Chipotle, chopped
2 Tbsp Tomato paste
1 Tbsp. Coconut Oil
½ Cup of water
Directions:
Boil the potatoes with a little bit of salt until slightly tender. You don’t want them to be to soft because you will be cutting them into cubes and frying them later.
Heat pan on medium-high with the coconut oil.
When the coconut oil is hot enough, add half of the package of the Soy Chorizo and cook until browned (about 5 minutes)
While you’re waiting for the chorizo to cook, peel your cooked potatoes and set aside to cool a bit before dicing them.
Once the chorizo has cooked for about 5 minutes, you can add some more coconut oil if needed and add the diced onions.
Allow to cook for another 3 minutes.
While that is cooking, dice up 2 Chile chipotle and add them to the pan along with 2 tablespoons of tomato paste. Let the mixture toast to bring out the sweetness of the tomato paste and a chard taste of the chipotle.
Add some water because it will dry out when toasting it.
Cut up the potatoes into cubes and add them to the chorizo mixture. Let cook for 5-7 minutes.
Heat up a skillet or comal with coconut oil to cook the tortillas on. This will give them a golden color.
When one side of the tortilla is golden, flip over and assemble. Serve when hot.
Notes:
You can use sundried tomato oil or vegetable oil if you don’t have coconut oil. Don’t use olive oil because it will burn.
For non-vegan/vegetarian option:
Can add meat if not vegan or vegetarian. If you want more of a kick out of your chorizo, you can add ¼ tsp of chili flakes, ¼ tsp of chili powder, and ½ tsp of paprika. Or you can simply add these spices to taste. Can add chicken bouillon or chicken broth in place of water if you want for a non-vegan option.
When you are heating up the skillet for the tacos, add 2 Tbps butter for a non-vegan option.
Top with cheese of your choosing (I prefer to use queso cotija) and I also top it with mexican sour cream.
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