My childhood was spent eating a lot of mashed potato cakes in my southern family. In an effort to update a tried-and-true recipe, I developed this one.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 1 1/2 cups |
Ingredients
- 2 tablespoons vegetable oil
- 8 ounces soy chorizo, cut into bite-sized pieces
- 2 green bell peppers, cut into bite-sized pieces
- 1 red bell peppers, cut into bite-sized pieces
- 1 medium onion, cut into bite-sized pieces
- ½ cup water
- 1 tablespoon taco seasoning mix, or to taste
- 1 teaspoon hot sauce, or to taste (Optional)
- 1 teaspoon paprika, or more to taste (Optional)
Instructions
- Heat oil in a skillet over medium-high heat. Add chorizo and cook until slightly browned, about 5 minutes. Add bell peppers and onion and cook until slightly soft but still firm, about 5 minutes more. Add water and taco seasoning. Stir until thoroughly mixed and water is bubbly. Reduce heat to medium and let water reduce, 3 to 4 minutes. Add hot sauce and paprika.
- You can use homemade taco seasoning – I use the Taco Seasoning I recipe from this site.
- I find hot sauce and paprika are crucial to cover the potent soy chorizo aftertaste.
- When I make this I get enough filling for about 12 small corn tortilla tacos with approximately 2 tablespoons filling in each.
Reviews
This turned out pretty good. I did make one change to start with. 3 bell peppers to 8 ounces of chorizo seemed a bit much so I used 3 jalapeno peppers instead. Overall a good recipe and one I would make again with my change.