In a episode of Dinner: Impossible, Chef Robert Irvine was tasked with preparing a cocktail party for a fashion designer in New York. During this challenge, he put together an amazing spread of finger foods including some awesome looking chorizo taquitos (he also did a salmon mousse which inspired the one I blogged on earlier.)
A few days after I watched the episode for the tenth time, I had a day at home and plenty of time to cook so I went to my local Whole Foods and browsedthe aisles when lo and behold what did I see? Soyrizo…soy-based chorizo.
Now, my experience with chorizo is that it is very greasy. In the hands of an untrained chef, chorizo can overpower everything else in a dish. But this…this was soyrizo. Could it be good or would I be just another untrained chef?
When I got home, I squeezed the soyrizo into a bowl (despite the fact it was packaged to looked like sausage, it was really a paste) and cut it with some sour cream (Robert used creme fraiche, but I had not thought to buy any.) I then rolled up the taquito, pan fried it until crispy and served it with some guacamole. It was awesome!
What you need:
- One package of soyrizo (all I can buy locally is Melissa’s Produce in the same size.)
- 4-6 tablespoons of sour cream (depending on your preference)
- one package of flour toritillas
- olive oil
- To make the guac: 4 avacados, 1/2 a red onion, 1/2 tomato, 1 jalapeno, 2 limes, 1/2 bunch of cilantro, salt, pepper, garlic powder
- Squeeze the soyrizo into a bowl and spoon in the sour cream. The more sour cream is added, the more the mixture begins to taste tangy and sour. Personally, I am not a big fan of sour cream, so I stop at four. Some may go as high as six tablespoons without overpowering the soyrizo.
- Heat the mixture in a skillet over medium heat. Stir to prevent burning. Remove the mixture before the sour cream separates.
- Coat each tortilla with the soyrizo/sour cream mixture and roll into a cigar.
- Preheat a skillet over medium.
- Determine how many taquitos you can fry in the skillet so that there is space between them. I have a ten inch skillet and I can comfortably put in four at one time.
- Add one tablespoon of olive oil per taquito you are going to fry. Wait a few seconds for the oil to get hot.
- Cook the taquitos on one side until it gets crispy, about 2 minutes. Flip and cook the other side an additional two minutes.
- Remove to a cookie rack or a plate lined with paper towels to get rid of excess oil.
- Repeat until all taquitos are cooked.
- To make the guac, remove the fruit of the avacados, dice the tomatoes, onions, and jalapenos and mix in a bowl with the juice of the limes, some cut cilantro, and salt, pepper, and garlic to taste.
That’s it. This dish is good even for nonvegetarians as the soyrizo is packed with spicy flavor, but is not nearly as greasy.