Papa con Chorizo Veg
Creamy potatoes crisped in the stained, spiced fat of soy chorizo — the Guanajuato lunch-counter standard, fully vegetarian and no less satisfying. Mash a few cubes into the pan so every taco gets crackly edges and soft middles.
- Time
- 35 min
- Heat
- Yield
- 10 tacos
- Region
- Guanajuato
Ingredients
Filling
To build
Method
Cover the diced potatoes with salted water, bring to a boil, and simmer until just tender at the tip of a knife.
Drain the potatoes well and let them steam dry in the colander for a couple of minutes.
Fry the soy chorizo in oil over medium heat, breaking it up, until it darkens and smells toasty.
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Push the chorizo aside, add the onion, and cook until soft in the spiced fat.
Add the potatoes and cook undisturbed in patches so they crisp, mashing a few cubes into the mixture; season with salt.
Warm the tortillas on a comal, fill with papa con chorizo, and top with salsa verde, crema, queso fresco, and cilantro.
Build the plate
