Thursday, October 7, 2010

Burrito with Soyrizo and Potatoes, Chiles, Black Beans and Rice

I love Soyrizo! There, I said it, Yep. Me, a life-long, die-hard, home made pork sausage-maker is sold on this soy-based version of the Mexican chorizo. This is one of those vegetarian/vegan products that actually stands on its own as a delicious food in its own right, rather than trying to be a pale, bland imitation of another dairy or meat product found in the carnivore world. Admittedly, chorizo found in the supermarket while tasty, is a little bit of a turn-off for many due to the primary ingredients like salivary glands, lymph glands and god-knows-what else.

I had a chance to try Soyrizo from my daughter's food stock, and I'll probably not buy any of the meat-based ones anymore. This is just as good in many ways, though not an exact duplicate. One thing you'll notice right away is that you don't end up with that fatty orange grease that you could dye basketballs with. One food blogger said she served some to her Mexican father and he didn't notice anything different. So I set out to make burritos last night, and decided to incorporate potatoes and Soyrizo into the ingredients, making for a meatless, outstanding burrito. I encourage you to try this out, especially if you've been avoiding it, but otherwise like the flavor.

Burrito with Soyrizo and Potatoes, Chiles, Black Beans and Rice 
makes about 4 large burritos, or several smaller ones

1 recipe Black Beans (click here for method see Beans)

This is a good, quick way to make Mexican Rice. If you have a favorite recipe, feel free to use it instead.
2-3 tablespoons vegetable oil
3 tablespoons small diced onion
1 1/2 cups white rice
2 1/2 cups water or stock*
1/4 cup plain tomato sauce

Heat the oil to medium in a large pan or small pot. Soften the onions for about 5 minutes then add the rice, stirring to coat. Saute the rice until it becomes opaque, even starting to turn light golden. Add the tomato sauce, stir, cooking for a minute of so. Add the water or stock, stirring to break up any rice clumps. Taste the broth for salt, adding to taste. Bring the mixture up to a hard simmer, then cover, lower the heat and barely simmer for 20 minutes. Set aside when done.

Soyrizo and Potatoes

vegetable oil
2 Poblano peppers, cored, seeded and cut into strips
4 medium Yukon Gold potatoes, cubed. Peeling is not necessary
1/2 link Soyrizo (about 4-5" piece)
1/2 cup chopped cilantro
salt and pepper

Bring a large pot with salted water to a boil. Add potato cubes and cook until just barely done. Drain, set aside. In a large skillet, bring 3 tablespoons of vegetable oil up to medium high heat. Add the pepper strips, saute until just beginning to soften. Add potatoes and cook for several minutes, stirring and tossong. Season with salt and pepper. The potatoes will start to take on a little color, and will be cooked through at this point. Squeeze the Soyrizo out from its casing directly into the potato mixture, breaking it up and incorporating it into the mixture. Cook, stirring and tossing a few minutes more. Taste for seasoning. Add cilantro, mixing. Reserve.

Burrito Assembly
1 recipe Black Beans
1 recipe Mexican Rice
1 Recipe Soyrizo Potatoes
Extra Large flour tortillas (about 12-14" dia)
shredded cheese
shredded lettuce

Heat a flour tortilla either on a large frying pan, cast iron pan or over an open flame. When hot and pliable, place the tortilla on a flat plate. Spread a little beans down, followed by some rice, followed by some potato mixture. Top with some cheese. At this point you can add salsa, guacamole, (sour cream if desired) and a little shredded lettuce for crunch. Wrap it up and serve.

Cook's Notes
* Vegetable stock works really well here because it gives the rice a little "oomph" inside a crowded burrito, allowing it to be tasted, rather than just as a filler.
• Watch how much of each ingredient you layer. Before you know it, the burrito could be too full to close up properly.

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