russet potatoes, peeled and cut into 1/2-inch chunks
vegetable oil, divided
white mushrooms, finely chopped
white onion, finely chopped
garlic cloves, very finely chopped
El Guapo® Texturized Soy Protein
1Mix 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.
2Place 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.
3Heat 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.
4Heat 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.