| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 290 | 18g | 2.5g | 24g |
| sugars | fibre | protein | salt |
| 3g | 3g | 11g | 0.8g |
Why I Love Mexican Vegan Chorizo con Papas
There’s something incredibly comforting about the hearty, yet vibrant flavors of Vegan Chorizo con Papas. The earthy potatoes, the smoky chorizo, and the fragrant spices create a symphony of tastes that speak to my culinary soul.
A Fusion of Cultures
Being raised in Montana, I was undoubtedly influenced by hearty ranch-style meals, but my travels have led me to explore a myriad of food cultures. The beauty of this vegan Mexican dish lies in its ability to be wholesome yet flavor-packed. It’s reminiscent of my time spent with friends from Latin communities who introduced me to their traditions and family recipes.
Chef Rick Martinez has always been an inspiration for me when diving into Mexican cuisine. His bold use of spices and commitment to authentic flavors really pushed me to experiment and find my unique twist on traditional dishes. While his meaty chorizo recipes are incredible, I wanted to create something accessible for everyone, including vegans.
Perfect for Any Meal
This Vegan Chorizo con Papas, a dish that aligns well with classic Montana comfort food, can easily become a staple in your kitchen. It pairs wonderfully with other dishes like roasted vegetables or a fresh salad. If you’re a fan of hearty stews, you might enjoy this with a side of my classic huckleberry pie for a sweet finish.
The seasonings in this recipe make it perfect for a cozy dinner or a weekend brunch. Don’t forget to serve it with some warm tortillas and a dash of salsa or hot sauce for an extra kick.
So, whether you’re a seasoned chef or a home cook, this Vegan Chorizo con Papas promises to transport your taste buds to a place where tradition and innovation meet. Happy cooking!
What You’ll Need
- 1 lb russet potatoes, peeled and diced
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 lb vegan chorizo (store-bought or homemade)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 6 flour or corn tortillas (optional, for serving)
- Salsa or hot sauce (optional, for serving)
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Method
Step One
Peel and dice the russet potatoes into bite-sized pieces. Place them in a large pot, cover with water, and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are just tender. Drain and set aside.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 5-7 minutes.
Step Three
Add the minced garlic to the skillet and cook for another 1-2 minutes, until the garlic is fragrant.
Step Four
Add the vegan chorizo to the skillet, breaking it up with a spoon as it cooks. Let it cook for 5-7 minutes, stirring occasionally, until it begins to brown.
Step Five
Add the smoked paprika, ground cumin, chili powder, and dried oregano to the skillet, stirring to combine.
Step Six
Add the cooked potatoes to the skillet, gently folding them into the chorizo mixture until well combined. Pour in the vegetable broth and cook for another 2-3 minutes, allowing the flavors to meld together.
Step Seven
Season with salt and pepper to taste. Remove from heat and garnish with freshly chopped cilantro.
Step Eight
Serve the Vegan Chorizo con Papas warm, optionally accompanied by flour or corn tortillas, salsa, or hot sauce. Enjoy!
