Mexican chorizo – basically sausage spiked with a ton of red chile and some vinegar, then fried right before eating – is a wonderful thing. And chorizo y papas, Mexican chorizo mixed up with cooked potatoes – is one of my favorite fillings for tacos and burritos. The potatoes soak up some of the heat and spice (and also oil) from the chorizo, and when you throw on some sweet, crunchy onions; bright, fresh cilantro; and cut the whole thing with acid from hot sauce (I like Cholula, but use whatever) and lime juice, it’s all just very delicious.

This is my second recipe to use the freeze/thaw/press/rinse/crumble technique (along with my vegan mapo tofu) for making a tofu substitute for ground meat (which I learned about here). I’m not usually a fan of meat substitutes, but I love this trick, and in recipes that are heavily spiced (like this one and the mapo tofu, where the meat’s more texture than anything), it’s a totally satisfying substitution. Because while I don’t eat a strictly plant-based diet, I definitely appreciate not only the health benefits of tofu, but the cost benefits as well. (Seriously – the 1-pound block of tofu I used here cost $1.49, and any meat that cheap is scary business.) Sure, you have to have frozen tofu on hand, but I’ve just started buying a few blocks at the market, tossing them in the freezer, and then thawing as needed.

Don’t skimp on the oil, by the way – you’ll need it both to get a dark, crispy coating on the chorizo, and to help carry the flavor of the spices. And be sure to serve with whole pinto beans and Mexican rice.

Ingredients

1 16-ounce package firm tofu

8 dried chiles (ancho, guajillo, New Mexico, California - they'll all taste a little different, but whatever you have on hand is fine), seeds and stems removed

1/4 teaspoon cinnamon

1/16 teaspoon (a dash, basically) ground cloves

1 teaspoon paprika

1 tablespoon kosher salt

1 teaspoon red pepper flakes, optional (basically if your dried chiles don't have any heat)

1 teaspoon dried Mexican (or regular, if that's what you have) oregano

1 teaspoon fresh thyme

1 tablespoon cornstarch

3 tablespoons cider vinegar

1/3 cup red wine (or water)

1/4 cup water

1 medium (6 ounce) potato

3 tablespoons canola oil

4 small corn tortillas

chopped onion, chopped cilantro, lime wedges, and hot sauce

Method