Tag Archives: chorizo

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas

21 Feb

Happy Taco Tuesday! Chris and I love going out for tacos as much as anyone. A local chain of restaurants celebrates both Taco Tuesday AND Taco Thursday, so we’re pretty spoiled – hard to beat cheap and tasty tacos, paired with $2 Mexican import draft beers! But, this can be rather unhealthy, which is why I also love making taco dinners at home.

The Recipe Redux challenge this month is to develop a healthy, creative take on the taco. It doesn’t get much healthier than making everything from scratch – right down to the tortillas!

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com

If you’ve never made corn tortillas at home, don’t be afraid! They’re actually really easy and taste SO MUCH BETTER than store-bought corn tortillas which, let’s be honest, taste like nothing. Buy a bag of Masa Harina at almost any grocery store (it’s cheap) and make a fresh batch of tortillas to go with these tacos! If you’re tight on time, it’s fine to use store-bought, but you’ll be doing your taste buds a disservice.

The filling of these tacos is simple and just a bit spicy – soy chorizo is heated up with some frozen corn for a high-protein filling that tastes amazing. Finally, these tacos are drizzled with a charred jalapeño yogurt sauce for a creamy, cool element.

Tacos that are made from scratch, are high protein and taste amazing really do make for an amazing Taco Tuesday. But I won’t tell if you make these any other day of the week 🙂 Tell me – how do YOU taco?

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas

Serves 4

  • 1 large jalapeño
  • 1 C plain Greek yogurt
  • 1/4 tsp sea salt
  • 1 tbsp honey
  • 1-2/3 C Masa Harina
  • 2/3 hot water
  • 1/2 tsp sea salt
  • 1/2 lime, juiced
  • 1 package soy chorizo, thawed – I love Trader Joe’s brand
  • 3/4 C frozen corn kernels

To make the tortillas, mix the Masa Harina with the hot water, remaining sea salt and juice of one lime. Stir to combine completely. Turn out onto a clean work surface and knead with your hands until the dough is smooth and no longer sticky. Return dough to the bowl and cover with a towel. Set aside to rest while you make the yogurt sauce.

Wash the jalapeño and slide a fork into the top (stem side). Carefully hold the pepper over an open flame on your stovetop. Alternatively, you could use the broiler if you have an electric oven. Keep turning the pepper until it’s mostly blackened, making sure it doesn’t catch fire.

Turn off the flame and run the pepper under water, scraping off the blackened skin with the blade of a knife. Transfer to a cutting board and cut off the stem. Slice it in half lengthwise and remove the seeds and ribs. Put the charred pepper halves into a small food processor with the yogurt, 1/4 tsp sea salt and honey. Puree until smooth and creamy. Transfer to a jar or bowl and refrigerate until serving.

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com

Now you can make the tortillas! Cut a freezer zip-top bag down the sides so it folds open. Heat a cast iron skillet over medium-high on the stove. Use your hands to roll the dough into balls the size of a ping pong ball. Place a ball of dough between the cut-open plastic bag and use a rolling pin to flatten the dough into a round tortilla. Place the tortilla into the hot skillet (no oil necessary) and cook for 1-2 minutes on each side, being careful not to let it burn. Remove with a fork and place on a plate beneath a warm, damp towel. Repeat this process of rolling out the dough and cooking it until all the tortillas have been made. (For more detailed instructions, check out The Kitchn.)

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com

In the same hot skillet, cook the thawed chorizo with the corn, about 5 minutes.

To assemble the tacos, place three tortillas on each plate. Spoon the chorizo filling into the center of each tortilla. Spoon or drizzle on the jalapeño yogurt sauce. Enjoy with a refreshing drink!

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com

recipe-redux-linky-logo

Chorizo Pasta Frittata

22 Dec

I have tons of cookbooks. They’re gorgeous with their professional photos, glossy pages, and idealistic recipes. But where do I find most of my inspiration? The internet, of course! It’s so easy to search for an idea, find a great base recipe, and go to town. But sometimes, a book is the way to go. And for this month’s Recipe Redux challenge, we were tasked with reduxing a recipe from the nearest cookbook, on page 54 (or 154) in honor of this being the 54th month of this blogging community!

The cookbook on the top of my stack happened to be The Complete America’s Test Kitchen TV Show Cookbook from 2001-2015, a birthday/Christmas gift from a friend last year. And on page 54 shined a beautiful pasta frittata recipe. Hmm, two of my favorite things in one dish? Yes please! But oh, it was filled with meat, fat and salt, and made for 6-8 people, when I only have myself and Chris to feed on a daily basis.

Chorizo Pasta Frittata | xtinaluvspink.wordpress.com

A few modifications led to a wonderful frittata, flavored with soy chorizo and bell pepper, crusted with crispy pasta. It’s a complete meal, as it’s full of fiber and protein. Make this wholesome, quick dinner on any weeknight for a meal that’s sure to please!

Chorizo Pasta Frittata, adapted from the recipe for Pasta Frittata, page 54, The Complete America’s Test Kitchen TV Show Cookbook from 2001-2015

Serves 2-3

  • 1 tbsp coconut oil
  • 1 bell pepper, chopped
  • 1 tube soy chorizo, thawed
  • 4 eggs
  • ¼ C shredded cheddar (I prefer 5-year aged)
  • 1 tbsp dried parsley
  • 1 tbsp olive oil
  • 3 oz whole wheat spaghetti or angel hair pasta, broken in half
  • 1-1/2 C water
  • 1 tbsp olive oil
  • ¼ tsp salt

Heat coconut oil in a large non-stick skillet over medium high. Cook the bell pepper until tender, about 5 minutes. Then add in the chorizo and cook through, another 5 minutes.

Meanwhile, whisk together the eggs, cheddar, parsley, 1 tbsp olive oil and salt & pepper in a medium bowl.

Once chorizo-pepper mixture is cooked, transfer it to the bowl with the egg mixture. Wipe out the skillet with a paper towel and return to the heat.

With the skillet over high heat this time, add in the pasta, water, olive oil and salt. Cover and bring to a boil.

Chorizo Pasta Frittata | xtinaluvspink.wordpress.com

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.) 

One Month, Two Challenges and Vegan Chorizo Enchilada Soup

1 Oct

Today marks the beginning of two things for me: October Unprocessed and the final month of my half marathon training. It’s serendipitous that the two should overlap: one deals with eliminating all processed food from my diet for 31 days, and the other will push me further in mileage and running dedication than I have ever before experienced.

And let me tell you something: I’m scared. Scared of giving up those products which I’ve relied on to fuel my long runs. Scared of not eating & drinking enough to replenish my body’s stores. Scared that the time it takes for me to train on a weekly basis will compete with the amount of time needed to make more of my meals and snacks from scratch, and the time of having an actual life. And overall: scared of failing myself.

I’ve been working really hard to train for my first half marathon over the past 14 weeks. I’ve stuck to my plan, put in the miles even when I didn’t want to, and foam-rolled the heck out of my legs. I’ve logged more than 200 miles in training!

And over the past couple years, I’ve implemented all that I’ve learned from October Unprocessed: new fruits and vegetables are now part of my normal diet. Ancient grains are no longer foreign to me. I read ingredient lists to ensure I consume as few chemicals and additives as possible. Recipes prompt me to alter ingredients so they’re better for me and my loved ones. And I put so much more effort into nutritional intake & value.

But I’m not one to turn down a challenge. In fact, bring it on! Here are a few of the foods I’m going to prep:

  • Pumpkin, fresh from the garden: for baked goods, coffee, risottos, stews, chili, and breakfast hashes
  • Corn, from the cob: for soups, cornbreads, omelets and casseroles
  • Dried Beans: for soups, enchiladas, dips, and egg scrambles
  • Muffins & bars: for weekday breakfasts, post-workout snacks, and late night munchies
  • Breads: using spent grain from my homebrew beer to make a protein-rich bread that’ll hold me over through my training runs
  • Veggie Frittatas: for grab-and-go dinners on busy nights
  • Soups: the ultimate fall meal, which can be a complete nutritional meal in one bowl!

And speaking of soups, here’s a great one I’ll be making again. In one pot, it captures all the Mexican goodness of enchiladas, protein-filled ingredients, and ease of a weeknight dinner. It’s also vegan and gluten free! I paired this with my jalapeno hummus biscuits for a tasty dinner.

Vegan Chorizo Enchilada Soup | xtinaluvspink.wordpress.com

Vegan Chorizo Enchilada Soup, adapted from Gimme Some Oven

Serves 8

  • 1/2 tbsp olive oil
  • 1 diced yellow onion
  • 2 cloves garlic, minced
  • 1/2 C masa harina (corn flour)
  • 2 C vegetable stock
  • 1 C hot water
  • 2 9-0z tubes of soy chorizo, thawed
  • 1 1/4 C homemade red enchilada sauce
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1 (14-ounce) can diced tomatoes, with juices
  • kernels from 2 ears of corn
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt, or more/less to taste

Heat oil in a large pot over medium high heat. Cool onion until transparent, about 5 minutes. Add garlic and cook another 2 minutes. Add the corn flour and cook 2 more minutes, stirring frequently.

Now stir in the veggie stock, mixing well. Add the water, chorizo enchilada sauce, black beans, tomatoes, corn and spices. Let the soup come to a simmer. Reduce the heat and cook for 10 minutes.

Serve into bowls and pair with your favorite biscuits, buns, rolls, or slice of bread. Keep leftovers in the fridge, up to 5 days.

%d bloggers like this: