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Mexican Soyrizo

What you need: 

1 cup warm water
2-3 dried Guajillo chiles (2 will make this medium spicy)
2 tablespoons apple cider vinegar
1/3 medium onion, diced
4 garlic cloves, diced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon paprika (not smoked)
1/2 teaspoon garlic salt or granulated garlic
1/4 teaspoon ground cinnamon
1 /2 teaspoon dried oregano
1/4 teaspoon cayenne (add more or less depending on desired heat)
Salt, to taste (usually around 2 teaspoons)
a few grinds fresh pepper
1 bay leaf
1 cup TVP granules

What you do: 

1. Rinse chili pods and de-stem. Remove seeds from chilies if you want a tamer spice, otherwise place chilies on a hot pan over medium-high heat and toast for a couple minutes on each side. Remove chilies from pan and place in a bowl with warm water. Soak chilies for 30 minutes. After chilies have been softened in water, pour the soaking water and chilies in a blender with all the ingredients except for the TVP and bay leaf.
2. Puree for several minutes until smooth. Taste for salt and adjust to your preferences. Pour this mixture into a heavy bottom saucepan over medium heat, add the bay leaf, and stir in the TVP granules. Bring mixture to a simmer, stirring often. Allow mixture to simmer on low heat for 10 minutes.
3. By now, the TVP granules should be plumped. If granules look a little dry, add in a little water a few tablespoons at a time until desired consistency is reached. Mixture should be a little saucy, but not soupy. If you have too much liquid, allow the mixture to evaporate a little or drain off some of the liquid. Soyrizo can be used immediately. Cook as you would any normal pre-packaged soyrizo. Can be stored in refrigerator up to 5 days or frozen for a few months.
Tips:
Guajillo chilies can be found in your ethnic or Latin aisle at the grocery store and at your local carniceria. You might be grossed out walking into a carniceria, but they often have great herbs and spices on the cheap.
I suggest storing this in a glass bowl or a Tupperware-like container you don't care for. This mixture will stain and stink up plastic like nothing else.
Source of recipe: Traditional family recipe that I made better because it's vegan.

Preparation Time: 
30 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

Glad every one is enjoying the recipe. Canola oil is totally fine, that's what I usually use. I don't really know why the recipe says olive oil, but it's fine with either kind. If you're using firm tofu instead of tvp, I suggest draining and pressing the water out, and then freezing it. When you thaw it out it will have a firmer texture that will hold up better when preparing this recipe.

My favorite thing to do with this is making it with potatoes. Saute some garlic and onions, mix in peeled, cubed potatoes and brown them. Cover with a lid and steam them a little until then get tender, then uncover & add in some of the soyrizo. Cook until potatoes are completely tender and cooked, and soyrizo is nicely browned. Season with salt and pepper to taste. Fine fixings for a breakfast burrito with some tofu scramble.

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After trying this recipe I am surprised it doesn't have more comments! I needed a less spicy soyrizo than the one at my local market for a casserole that I like to make so I decided to make this sans chilies for some tacos tonight as a trial run. And I have to say I think its delicious! I accidentally put canola oil instead of olive also but I doubt that it made too much of a difference. I will for sure make this again! Bravo! <3

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This stuff is amazing!  :)>>>  I made a couple of changes to account for personal preference/what I had in the house:  because I am freaked out by TVP, I just used a tub of extra firm tofu, drained, pressed, and crumbled.  I subbed chipotle powder for the cayenne and took it up to 1/2 tsp, and omitted the bay leaf and dried chilies simply because I didn't have any.  Otherwise I just sauteed the tofu with the other ingredients in a pan for about 15 minutes, until the tofu was more dried out and a bit browned, and the flavors had mixed.  I also added some diced fresh tomatoes and corn to the pan in the last few minutes.  We used this as a filling for burritos (along with black beans) and it was wonderful.  Thank you so much for the recipe!

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gonna try it soon  sounds great!

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