Mexican cuisine · Vegetable Dishes

Papas con Chorizo de Soya

Diced potatoes fried until crisp with homemade soy chorizo seasoned with guajillo, vinegar and cumin.

Ingredients · for 4 servings

• 700 g waxy potatoes
• 200 g soy granules
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 3 garlic cloves
• 1 white onion
• 3 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 5 tbsp sunflower oil
• 8 corn tortillas
• Salt, pepper

Instructions

1. Pour 500 ml boiling water over the soy granules, let swell for 10 min., then squeeze out firmly in a cloth until only slightly damp.
2. Deseed the guajillo and ancho chiles, soak in hot water for 10 min. and blend with garlic, vinegar, cumin, oregano, 1 tsp salt and 100 ml of the soaking water into a smooth paste.
3. Mix the chile paste into the squeezed-out soy granules and let sit for at least 15 min.; overnight in the fridge rounds out the flavor even more.
4. Peel the potatoes, cut into 1 cm cubes and fry in 3 tbsp oil over medium heat for 12–14 min., until crisp outside and cooked through inside; remove and season with salt.
5. Sauté the finely diced onion in the remaining oil for 3 min., add the soy chorizo and fry over high heat for 6–8 min. until crumbly, until the mixture is dark and dry and sticks to the bottom of the pan.
6. Return the potatoes to the pan, toss everything for 2 min., adjust seasoning and serve hot in warm corn tortillas.