I topped the potato tacos with a simple lime crema and a bit of cheddar cheese… and they were so good! Brightly flavored, just a little spicy, totally addictive. The leftovers were reincarnated a couple of days later as a breakfast side dish; they were even better reheated in a very hot stainless steel pan until the Soyrizo got crisp and the potatoes developed a good char. This taco filling, in fact, closely resembles a hash. If you would rather make it for breakfast than as tacos, sear on high heat until crisp, skip the crema, top with a sunny-side-up egg, and serve the tortillas on the side. Delicious.
There are many directions you could take the general idea of vegetable tacos. Calabacitas – New Mexico’s beloved dish of zucchini, corn, and green chile – is a natural filling; in fact, zucchini would work in all sorts of guises. You could use eggplant grilled with a dusting of chipotle, or shredded sweet potatoes cooked with red or green chile (like the filling of these quesadillas), grilled poblano peppers, tangy cabbage salad, roasted winter squash, grilled asparagus, mushrooms, almost any type of greens. Or you could search out huitlacoche, Mexico’s delicacy of truffle-like corn fungus. (No, really, it’s fantastic.) Go crazy!
Top any of these veggie tacos with feta, cheddar, or any of a variety of Mexican cheeses; sour cream or flavored crema; and/or really good salsa.
Serves: 4 Time: 45 minutes
2 medium russet potatoes, diced
1 medium onion, chopped
1 tablespoon olive or vegetable oil
1 clove garlic, minced
6 ounces Soyrizo (1/2 package)
1/4 teaspoon powdered chipotle or 1 teaspoon NM red chile powder, or more to taste
1 cup sour cream
2-4 tablespoons fresh lime juice, to taste
1/4 teaspoon salt, or more to taste
A dash powdered chipotle or cayenne, optional
2 tablespoons chopped cilantro, optional
12 corn tortillas
8 oz cheddar cheese
Parboil the potatoes (10-15 minutes) or steam in the microwave until tender. Drain if necessary, and set aside.
Meanwhile, in a skillet over medium heat, saute the onion in the oil with a pinch of salt until tender. Stir in the garlic. Remove the casing from the Soyrizo and add to the pan, turning the heat to medium-high. Break up and spread out so as much of the Soyrizo as possible touches the hot pan. Let sear for a minute, then turn and continue searing. Repeat every minute or so for about 5 minutes, or until the sausage has lots of well-browned areas.
While the Soyrizo is cooking, stir together the sour cream, lime juice, 1/4 teaspoon salt, and powdered chile and cilantro (if using) in a small bowl. Taste and adjust the seasoning as desired. Set aside.
Add the potatoes to the skillet and stir into the sausage mixture. Cook, stirring occasionally, for about 5 minutes, until some of the potato surfaces are seared.
Serve with warm, soft corn tortillas (I like white corn, as I think the texture tends to be softer), lime crema, and cheddar cheese. Let the diners assemble their tacos at the table, family-style.
NaBloPoMo 2014 Post #11