June 11, 2010
Soy Chorizo Burritos
Soy chorizo has kind of revolutionized my life. After having been slightly disillusioned in the past by other soy products claiming to be meat, I was skeptical when I pulled this sausage shaped package out of the fridge case at Trader Joe's. I thought I'd give it a try, though, and thank goodness I did! This was a little over a year ago, and sad but true, soy chorizo might just be one of the most amazing discoveries I have ever made. When M took his first bites, he raved about how delicious it was. Ten minutes later, I told him he wasn't eating meat. After getting over the initial shock, he continued eating and hasn't stopped to this day.
Unlike meat chorizo, the soy version won't stay together as a solid. It can't be sliced or cut into neat chunks. It generally remains the consistency of a sloppy joe, which is fine by me. Although I haven't used other brands of soy chorizo, the Trader Joe's brand packs big flavor. You don't even need to add any other spices when you use this chorizo -- all on its own, it is boldly spicy, complex, and robust. Simply cut open the package and dump it into a pan with some sauteed onions, a can of beans, and a few cans of diced tomatoes and you have yourself the most meaty meatless taco filling or bowl of chili you'll ever eat. Get ready to pile on the guiltless deliciousness!
Meaty Meatless Soy Chorizo Burritos: (serves 2)
1/2 package Soy Chorizo
1/2 large Spanish onion, coarsely chopped
1/2 a carrot, shredded
1 T. olive oil
2 oz. shredded Monterey Jack or other mexican cheese
2 Habenero Lime tortillas
Spicy Black Bean Dip
1/2 cup tomato salsa, any brand you like
Heat olive oil in a skillet. When hot, add the onion and saute until soft and golden, approximately 5 minutes. Add the carrots. Turn the heat down to medium and add the soy chorizo and stir. Here, you can add any spices to taste that you like, including extra hot sauce, oregano, cumin, etc. You can also add in an 8 oz. can of tomato sauce if you like a wetter consistency to the mix.
Spread 2 T. of Black Bean Dip on each tortilla, then lay 1 oz. of cheese on top. Spoon half of the chorizo mixture into each tortilla, splitting it evenly. Top with salsa. Wipe the pan with a cloth and spray with non-stick spray, then roll each burrito either completely or halfway as in the picture and gently place back into the pan so that the burrito can get crispy and all of the ingredients inside can melt and warm together.
Serve topped with guacamole, sour cream, extra cheese, or sauce.