Then I remembered that one of my coworkers had made a potato chorizo taco for family meal a couple weeks ago and it was delicious! She told me what it had in it and I decided to set off and attempt to replicate it. The Hubby, being Dominican, requested that I also make some tostones (fried green plantains) for him to go with the tacos since we haven't had them in a while. I know, I know, terrible carb overload - potatoes, whole wheat wrap and fried plantains. No wonder we were tired after eating, but damn was it good! Next time, I think I will serve some steamed veggies or a salad on the side (that is, if we have more fresh produce then!). Hubby is always so surprised by how much produce we use, but I keep reminding him that I'm veggie and he eats tons of veggies with me! Funny Hubby! Here is the recipe:
Potato Chorizo Tacos:
|Potato Soy Chorizo Tacos with Vegan Sour Cream, Salsa and Tostones|
4 whole wheat wraps (or corn tortillas for a gluten free option)
4 large potatoes diced (3 1/2 cups)
1 jalapeno, minced
1/2 large onion, small diced (3/4 cup)
1 green pepper, small diced (1 cup)
1/2 red pepper, small diced (1/2 cup)
1 carrot, peeled and julienned
4 cloves garlic, chopped
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 tube Trader Joe's soy chorizo
To Serve: vegan sour cream, salsa and wedges of lime. Yum!
1. Place potatoes in a medium pot covered with warm water and cook over medium heat until just tender. Drain and set aside.
2. In a medium pan, Saute the onions, green, red and jalapeno peppers until just softened. Add the chopped garlic and saute until fragrant, about 2 minutes.
3. Add the soy chorizo and stir to coat. Add all of the spices and stir to coat.
4. Place the spiced veggies and chorizo in a large bowl with the potatoes and using a potato masher, slightly mash together the ingredients until the potatoes are in smaller pieces. Use a wooden spoon or spatula to continue mixing all of the ingredients together. Season to taste.
5. Warm the wraps by placing directly over the flame on your stove, about 5-10 seconds on each side. (Alternately, you could warm them on both sides in a hot, dry pan.)
6. Place the spiced potato mixture in the center of the wrap and top with the sour cream, salsa and a squeeze of lime juice if desired. Serve hot. This is so delicious!