A simple but satisfying dish any meal of the day, this hearty vegan chorizo and potato hash comes together with the robust flavor of El Guapo® seasonings.
10m
PREP TIME
35m
COOK TIME
166
CALORIES
17
INGREDIENTS
Servings: 8
Ingredients
- 3 tablespoons El Guapo® Whole Oregano (Oregano Entero)
- 4 teaspoons El Guapo® Ground Cumin
- 2 teaspoons McCormick® Smoked Paprika
- 1 1/2 teaspoons El Guapo® Ground Black Pepper (Pimienta Negra Molida)
- 4 teaspoons kosher salt, divided
- 3 to 4 El Guapo® Whole Arbol Chili Pods (Chile de Arbol Entero), stemmed and seeded
- 1 medium plum tomatoes, cored
- 2 tablespoons less sodium soy sauce
- 2 tablespoons red wine vinegar
- 1 pound russet potatoes, peeled and cut into 1/2-inch chunks
- 4 cups cold water
- 3 tablespoons vegetable oil, divided
- 1 cup white mushrooms, finely chopped
- 1 medium white onion, finely chopped
- 4 medium garlic cloves, very finely chopped
- 1 1/2 cups El Guapo® Texturized Soy Protein
- 1 1/2 cups water
INSTRUCTIONS
- 1 Mix oregano, cumin, smoked paprika, black pepper and 1 teaspoon of the salt in a small bowl. Wipe outside of chilis with damp paper towel to remove any dust. Place chilis, tomato, soy sauce, vinegar and 3 tablespoons of the spice mixture in blender container. Cover. Blend on HIGH until smooth. Set aside. Reserve remaining spice mixture.
- 2 Place potatoes and water in large saucepan; stir in remaining 3 teaspoons salt. Bring to boil on high heat. Reduce heat to simmer; cook just until tender, about 5 minutes. Drain potatoes well; let stand in strainer 2 minutes.
- 3 Heat 2 tablespoons of the oil in large skillet on medium-high heat until shimmering. Add potatoes and sprinkle with reserved spice mixture. Cook, stirring occasionally, about 10 minutes, until potatoes are deep brown and crispy on all sides. Transfer to large bowl. Set aside.
- 4 Heat remaining 1 tablespoon oil in same skillet on medium-high heat. Add mushrooms, onion and garlic; cook 3 minutes until softened. Stir in soy protein, chili sauce and water. Bring to a simmer. Cook 8 to 10 minutes or until mixture resembles cooked chorizo, stirring only when the mixture on the bottom begins to brown and tossing to incorporate the browned part back into the mixture. Stir in potatoes; cook until heated through. Garnish with chopped cilantro, if desired.
