Spicy tomatoes add a kick to the taco recipe of soft tortillas Top with onions, queso fresco, crema and some cilantro.
1/2 pkg El Burrito Soyrizo or SoyYum Chorizo
1 medium red onion, peeled and thinly sliced
3/4 cup water
3/4 cup apple cider vinegar
2 Tbsp granulated sugar
1/2 tsp sea salt
2 Tbsp olive oil
1 medium Russet potato, diced small
10 corn tortillas
freshly ground black pepper
Mexican crema or vegan [sour] cream
chopped cilantro leaves
Place onions in a glass or stainless steel mixing bowl.
Add water, vinegar, sugar and salt to a pot and bring to a boil. Immediately remove from heat and gently pour over the onions. Add the ground pepper, stir and cover with plastic wrap and allow to steep on the kitchen counter for 30 minutes, stirring occasionally.
Heat a large skillet on medium high. Add the olive oil. When oil is shimmering, add the potatoes and cook on medium low until golden and fork tender, about 15 minutes. Season with salt and pepper to taste. Remove to a bowl and set aside.
Add Soyrizo directly into the same pan used for the potatoes. Use a spatula to break up the sausage and brown about 5 minutes.
Add back the potatoes and stir to combine well. Remove from heat.
To assemble, place 2 – 3 tablespoons of Soyrizo and potato mixture in the center of a warm tortilla.
Top with onions, queso fresco, crema and some cilantro. Enjoy immediately.
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