This spicy, crumbly Trader Joes Soy Chorizo Recipe is made with diced potatoes and onions, ready in 30 minutes. The soy chorizo crisps up perfectly in the pan, absorbing all the savory flavors of the softened potatoes. I rely on this quick meal on busy weeknights.
Why This Classic Works
I first tried cooking this straight out of the package without removing the plastic casing. That was a messy mistake that delayed dinner. Once I learned to squeeze the crumbly mixture directly into a hot pan, it cooked beautifully.
Adding potatoes stretches the meal and mellows the intense spice. The starches absorb the tangy oils, creating a deeply flavorful base without needing extra spices.
Jump to RecipeTrader Joes Soy Chorizo Recipe Ingredients
- 1 (12-ounce) package Trader Joe’s Soy Chorizo
- 2 tablespoons olive oil
- 2 cups russet potatoes, peeled and diced small
- 1/2 large yellow onion, diced
- 8 small corn tortillas
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
How To Make Trader Joes Soy Chorizo Recipe
- Prep the chorizo: Remove the soy chorizo from its plastic casing by slicing it open with a sharp knife.
- Cook the potatoes: Heat olive oil in a large skillet over medium-high heat. Add diced potatoes and onions, cooking for 10 minutes until softened.
- Brown the chorizo: Squeeze the soy chorizo into the skillet with the potatoes. Break it up with a wooden spoon and cook for 8 to 10 minutes until slightly crispy.
- Serve warm: Spoon the hot mixture into warm corn tortillas and garnish with cilantro and lime juice.
Recipe Tips
- Cut potatoes small: Dicing them finely ensures they cook quickly and match the texture of the crumbled chorizo.
- Remove the casing: The plastic casing is absolutely not edible and will melt if placed directly in the hot pan.
- Skip extra salt: The soy chorizo is heavily seasoned and salty enough to flavor the whole dish.
What To Serve With Soy Chorizo
Serve this spicy skillet with fresh guacamole and a side of warmed black beans. A cold glass of horchata or a crisp lager helps balance the bold heat perfectly.
How To Store
Store leftover chorizo and potato mixture in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat to restore the crispy edges.
FAQs
Do you need to add oil to soy chorizo?
The chorizo itself has some oil, but adding a little extra helps brown the potatoes. It also prevents sticking to the pan.
Can you freeze cooked soy chorizo?
Yes, the cooked mixture freezes well for up to two months in a sealed container. Thaw it overnight in the fridge before reheating.
Is Trader Joe’s soy chorizo spicy?
It has a moderate, tangy heat that mimics traditional Mexican chorizo. It is flavorful but generally not overwhelmingly hot for most people.
Nutrition
- Calories: 310 kcal
- Total Fat: 16 g
- Saturated Fat: 2 g
- Cholesterol: 0 mg
- Sodium: 680 mg
- Total Carbohydrate: 32 g
- Protein: 12 g
Trader Joes Soy Chorizo Recipe
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minutesSpicy, crumbly Trader Joes Soy Chorizo Recipe combined with tender diced potatoes and onions, ready in just 30 minutes for an effortless vegan dinner. This quick skillet meal makes the perfect taco filling for busy weeknights.
Ingredients
1 (12-ounce) package Trader Joe’s Soy Chorizo
2 tablespoons olive oil
2 cups russet potatoes, peeled and diced small
1/2 large yellow onion, diced
8 small corn tortillas
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Directions
- Prep the chorizo: Remove the soy chorizo from its plastic casing by slicing it open with a sharp knife.
- Cook the potatoes: Heat olive oil in a large skillet over medium-high heat. Add diced potatoes and onions, cooking for 10 minutes until softened.
- Brown the chorizo: Squeeze the soy chorizo into the skillet with the potatoes. Break it up with a wooden spoon and cook for 8 to 10 minutes until slightly crispy.
- Serve warm: Spoon the hot mixture into warm corn tortillas and garnish with cilantro and lime juice.
