Make these cheap, yummy tacos

You may or may not have noticed recent news coverage about challenging economic times? No, maybe not, it's been pretty subtle. Believe it or not, things are not great out there in the world of business pants these days. I personally have been impacted by this economy in a few ways, and as such I'm currently a baller on a budget. This has been good in some ways - aside from accumulating a lot less useless crap, we have been cooking up a storm as a way to save money.

Last night we made an awesome new dish by tweaking a potato taco recipe I had wanted to try for a while. We "beefed" it up with the addition of soyrizo (vegetarian chorizo that is actually really good).

It turned out so well that I want to share the recipe. The bonus is that the leftover filling was awesome this morning scrambled with eggs, would be great in a burrito or on nachos, and would be amaaaaazing in enchiladas if you threw in some roasted corn and blackbeans! Potatoes are like 4 cents each, and soyrizo is 2.99 at trader joe's (EDIT: I went back to TJ's this weekend and their soyrizo is only 1.99 - super bargain!). I haven't done the math, but I think this dish is like 84 cents a serving, and it makes a lot of servings. Enjoy!

Biscuit's Potatoyrizo Tacos

Ingredients:

• 2 pounds russet potatoes, peeled and cut into 1/4-inch cubes
• 1 package Soyrizo vegetarian chorizo (I really recommend Trader Joe's version over the usual grocery store brand - it's SO MUCH BETTER)
• Kosher salt
• 2 tablespoons olive oil
• 1 large yellow onion, finely sliced
• 2 cloves garlic, minced on a microplane
• 1 fresh jalapeño, finely chopped
• 2 whole canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons of sauce from the can
• 1/3 cup sour cream (I used nonfat and it was still great)
• Crumbled cotija cheese
• Avocado - halved and sliced (optional)
• Salsa of your choice
• 12 tortillas (we used the smart and healthy corn version - super good and high in fiber)

1. Place potatoes and 1 tablespoon salt in a medium saucepan and cover with water by 1-inch. Bring to a boil over high heat. Reduce to a simmer and simmer until potatoes fully tender and just starting to break down, about 5 minutes. Drain and transfer to a medium bowl.
2. Meanwhile, add oil, onion, and garlic to a heavy-bottomed 12-inch skillet and cook over medium heat, stirring occasionally, until onions and garlic are softened but have not taken on any color, about 4 minutes. Crumble in the soyrizo and stir to combine. At this point you can spice up your soyrizo with a dash of whatever is in your pantry. I added crushed red pepper (we like it spicy), coriander, garlic powder, and a little smoked paprika. Allow soyrizo to brown while onions continue to soften - about 6-8 minutes.
3. Add jalapeño, chopped chipotles, and adobo sauce. Cook, stirring constantly, until sauce begins to fry, about 1 minute. Add potatoes, and sour cream and stir to combine, mashing potatoes slightly. Season to taste with salt and transfer to serving bowl.
4. To serve, bring potato mixture, avocado, cotija, salsa, and hot tortillas to the table. Assemble your delicious tacos. Eat your delicious tacos.

I didn't know these would turn out well, so I didn't plan on sharing this, so I didn't take any awesome amateur food blogger photos. Curses! Next time.

Adapted from: Serious Eats