Soy chorizo...help?
Posted by Anonymous on Jun 01, 2009 · Member since Dec 1969 · 11789 posts
I know there are quite a few threads about soy chorizo, but I've checked them all and none answer this specific question. Any help would be loveeely.
So I've noticed that El Burrito brand Soyrizo is very, very mushy. When I put it in a pan, it doesn't fry up and become even slightly crispy-- it just turns into mush. My breakfast potatoes became chili!
Granted, the 'chili' was freakin' amazing, but I still want crispy chorizo for tacos and the like.
Does anyone know if all soy chorizo brands act like this? Maybe El Burrito even fries up, but my pans are just crap? That's a possibility. Anyway, if you have insight or reccomendations. . .Please feel free to speak up!
I've tried several different kinds of soy chorizo.....and they've all been the mushy kind....
I've never been able to get it to brown up, even when I don't add any oil to the pan....
I have only ever tried one kind of soyrizo, but it is mushy and I have to have the pan on high heat and add oil, and even then it takes a while for it to crisp up. So I was not impressed. For me, it needs lots of heat and time.
I've never had it real, only the soy version, so I didn't know about it crisping or supposing to crisp up. I usually add it to burrito, or enchilada fillings and it is delicious.
I always have the El Burrito kind, and it's one of my husband's favorite things. I actually like it more warmed, than crisped, but it can get crispy. Not that it's relevant, but I don't think chorizo is usually crispy? Anyway, just add a teeny bit of oil (I know it's already oily, but it might help), and turn the heat up high/medium. Stick it in there, and stir it around. Continue to stir every once and a while so it doesn't burn, and it should start to get crispy. I don't know how crispy it will get, because I've never let it get that far (I always try to NOT have it crispy), but it should get past the mush state. Don't give up!
how about if you spread it out on some parchment paper and baked it for a bit to get some of the moisture out?
AC is right, at least Spanish animal-based chorizo never gets crispy unless you burn it. I can't speak to the Mexican version. Most of the time chorizo is put in stews, lentils etc to add flavour, or very thinly sliced for sandwiches. It's mostly a flavour thing, instead of a crispy addment.
AC is right, at least Spanish animal-based chorizo never gets crispy unless you burn it. I can't speak to the Mexican version. Most of the time chorizo is put in stews, lentils etc to add flavour, or very thinly sliced for sandwiches. It's mostly a flavour thing, instead of a crispy addment.
The Mexcian kind isn't crispy, either, just like the El Burrito kind after its been cooked a bit. I fry it in oil until just browned a bit, unless I'm lazy, then I just throw it in whatever. I heart it :D
Field Roast sausages in the chipotle flavor might work well for you. They're firm and you can chop them, dice them, grill them, whatever you want...
Field Roast sausages in the chipotle flavor might work well for you. They're firm and you can chop them, dice them, grill them, whatever you want...
offtopic, but the field roast sage sausages are fucking AWESOME
soy chorizo is much marinated, oily tvp, so i don't think it could ever get 'crispy' maybe just really chewy, like if you baked it how ppc suggested to dry it out.....i don't know how possible it is to crisp up tvp that's already been hydrated? maybe yah, try a different product instead that has more surface area to 'crisp' up
I thought I was the only one. I bought a package of soy chirozo at whole foods and was going to make it with vegan shrimp & chipolte peppers and rice. The directions said to take it out of the casing and that is when all hell broke lose. It was a big pile of mushy mess. If you order chirozo in a portuguese restuarant it is sliced thin and crispy. Not even a glimmer of hope with what I bought. I'm interested to see if anyone has bought vegan chirozo that is sliceable! :-D
I just had soyrizo last night. It had "farm" somewhere in the brand, I think. I bought it at Kroger. I cooked it in a pan over high heat and turned it down when it started to crisp, which was almost immediately.
I used to eat meat chorizo when I was a kid and the brand that I ate was mushy like Soyrizo. The way that the Mexicans next door made it when I was a kid was mixed with scrambled egg for breakfast. So that is what I do. I make a simple tofu scramble with firm tofu, onion, bell pepper, tomato and salsa. Right before the scramble is done cooking I add the Soyrizo and finish the job. I serve it in or with a tortilla. And for our beloved crunch, I add Crispy Crown tatter tots to the burrito. If you want is for dinner, I serve it with Spanish rice a seasoned black beans.
Soyrizo is my favorite breakfast. :)>>>
I thought I was the only one. I bought a package of soy chirozo at whole foods and was going to make it with vegan shrimp & chipolte peppers and rice. The directions said to take it out of the casing and that is when all hell broke lose. It was a big pile of mushy mess. If you order chirozo in a portuguese restuarant it is sliced thin and crispy. Not even a glimmer of hope with what I bought. I'm interested to see if anyone has bought vegan chirozo that is sliceable! :-D
OMG , I bought the same product for the same purpose and the same thing happened to me. If you go to a portuguese restaurant the chorizo is always crispy! I hope someone has a recipe!
we get soy choriso at traders joes.
On sunday mornings we make a chorizo potato- tofu dish. We saute up chopped potatoes, onions, red pepper. Add the chorizo (it does crumble out of its casing) heat a little more. Add cubed tofu. Sprinkle with a bit of soy cheese. Cover pan warm tofu and cheese. Serve with sliced avocados, and tomatoes. Ketchup is nice on it because of the potatoes.
I buy the Melissa's brand of Soyrizo and find that when I cook it on my griddle on 350 it gets crispy. I push it out of the casing and spread it out evenly over the griddle. I cook up my onion and bell pepper mix and continue chopping into the soyrizo while it is sizzling on the other side. I add a little bit of apple cider vinegar to it (1/8 tsp.) and continue to let it sizzle. After it has sizzled for about 5 minutes, I add it to the onion/pepper mixture and put it on a tortilla. I serve it with sour cream and salsa. Try it and tell me if it works for ya!