Always accomodating, just a quick wardrobe change and they can become breakfast, lunch, or supper. Dessert even.
Many dessert cravings have been satisfied in this house by wrapping bananas, peanut butter, and chocolate in a tortilla.
Our favorite has always been breakfast burritos of egg, chorizo, cheese, and lots and lots of hot sauce.
But. But. But. Meet my new favorite look no further wrap.
Potatoes with Mexican Sausage (Papas y Chorizo) from Rick Bayless
Oh. Mama. I'm in love. Not only my new favorite thing to wrap a tortilla around, this is my favorite Rick Bayless dish so far.
A little secret..I used soyrizo.
And no one knew until I told them.
Bayless offers additional ways to serve this filling. Adding tomato or poblano. Or using the filling to stuff mushrooms.
Plain and simple, I think it is perfect plain and simple.
Well...maybe a squeeze of lime.
Potatoes with Mexican Sausage (Papas y Chorizo)
from Authentic Mexican by Rick Bayless
4 medium to small boiling potatoes (about 1 pound), halved
2 Tbsp vegetable oil
8 ounces (1 cup) chorizo (or soyrizo)
1 small onion, diced
salt, if desired
The potatoes. Cover the potatoes in salted water and boil until just tender, about 12-15 minutes. Drain, peel if you wish, then cut into 3/4" dice.
The chorizo (soyrizo). Heat the oil in a large skillet set over medium-low, add the chorizo and cook, stirring to break up any clumps, until done--about 10 minutes. Remove from the pan, leaving behind as much fat as possible. Pour off all but enough fat to cover the bottom of the pan.
Finishing. About 20 minutes before serving, fry the onions and potatoes over medium heat until well browned, about 15 minutes. Scrape up any sticking bits as you cook so they won't burn. Add the chorizo to the potatoes, stir well, and let heat for several minutes. Season with salt, if desired, and serve.
More wraps right here...
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