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Vegan Chorizo and Potato Tacos

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PREP TIME
10 min
COOKING TIME
43 min
TOTAL TIME
53 min
SERVINGS
4 servings
Dinner Mexican
Vegan Chorizo and Potato Tacos
Ingredients
  • 2 pounds Yukon Gold potatoes, peeled
  • salt and ground black pepper to taste
  • 2 tablespoons vegetable oil, divided
  • 12 ounces soy chorizo, crumbled
  • 12 (6 inch) corn tortillas
Instructions
1
Begin by submerging potatoes in a large container filled with salted water, making sure they are completely covered.
2
Bring the mixture to a rolling boil and continue cooking until potatoes can be easily pierced with a knife, taking approximately 30 minutes.
3
Remove the potatoes from the heat and drain them in a colander, reserving 1 cup of cooking water for later use.
4
Transfer the boiled potatoes to a large serving dish and sprinkle with salt and pepper to taste.
5
Use a potato masher to mash the potatoes, adding some of the reserved cooking water as needed to achieve your desired consistency.
6
Heat 1 tablespoon of oil in a large skillet over medium heat and cook the soy chorizo for 5 minutes, stirring occasionally.
7
Combine the mashed potatoes with the cooked chorizo and mix well to create a uniform mixture.
8
Warm tortillas on a hot griddle over medium heat, allowing them to soften and become pliable.
9
Divide the potato-chorizo mixture evenly among the tortillas, folding them in half to enclose the filling.
10
Brush the outside of the tortillas with the remaining 1 tablespoon of oil and place them on the hot griddle, cooking for 3 to 5 minutes on each side until crispy.