Soyrizo With Potatoes Sweet White Recipes

Steps:

• Section potato into quarters, then slice thin (1/16 inch).
• Finely chop garlic cloves.
• Dice onion and bell pepper.
• Put olive oil into large non-stick pan over medium heat.
• Add garlic and potatoes.
• Cook about 10 minutes, flipping potatoes with a spatula regularly, until the potatoes have started to turn"translucent".
• Add onions, bell peppers, soyrizo, and salsa to the pan.
• Cook about 10 minutes, depending on how soft you like your potatos.
• Put the tortilla on a plate, and serve the mixture from the pan on top of the tortilla.
• If you're not dieting, you can modify the recipe and add some guacamole or grated cheese at this point.

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
• Transfer boiled potatoes to a bowl and season with salt and pepper. Mash with a potato masher, adding reserved cooking water to reach desired consistency.
• Heat 1 tablespoon oil in a large skillet. Cook soy chorizo for 5 minutes. Add mashed potatoes and mix well.
• Heat tortillas on a hot griddle over medium heat to soften them. Fill them with equal amounts of potato-chorizo mixture. Fold them in half and brush the outside of the tortillas with the remaining 1 tablespoon oil. Place tacos on the hot griddle and cook, turning once, until crisp, 3 to 5 minutes.

Steps:

• Cook the potatoes in a microwave proof covered dish until tender, cooking each variety separately; set aside. In a large frying pan, heat 3 T. oil on medium high heat. Add the onion and immediately reduce the heat to low, cooking until caramelized. Remove the onion and set aside. Increase the heat to medium and add 1 T of oil to the pan. When the oil is warm, add the garlic and jalapeno and saute for 5 min. Add the Soyrizo to the pan and saute for 5 minutes, stirring constantly to keep it from burning. Add the potatoes to the pan with the cumin and oregano, stirring until all ingredients are heated through. Serve mixture over the tortillas, place sliced avocado on top, and drizzle with cumin vinaigrette.