I don’t purposely set out to post Taco recipes on a Tuesday but it usually happens. If I’m to be truthful though, I don’t necessarily agree with setting aside one day to eat a specific dish; I prefer to have free reign. When I wanna eat something – I eat something. When I crave something those cravings must be dealt with. Sometimes you have to make cookies from scratch at 11 o’clock at night. 

Now, If you’re not eating tacos on a regular basis (uhhhhh – what’s wrong with you?) then a designated day for tacos makes perfect sense. But, I don’t have that problem. Me and tacos go way back.

Today’s recipe features a taco with soyrizo & carrots; a (rather) unlikely combination that makes all the sense in the world. You see, the sweetness of the carrot plays well against the spicy & sharp (somewhat acidic) flavor of the soyrizo; it all balances together very well – Ladies and gentlemen we have ourselves a winner!

You can choose to use homemade (something like my recipe for Temprizo) or store-bought Soyrizo – I use store bought here. My biggest problem with store-bought soyrizo though is that i can be rather dry. I make up for it here by adding a bit of ketchup (more sweetness), vegetable broth and a bit of nutritional yeast to round out the flavor.

From there I add a bit of crunchy Picadita (a recipe I shared previously) and Avocado, which let’s be honest with ourselves – would make a fedora taste good.

Now let’s Taco about it – Recipe below.

Soyrizo con Zahnorias; Soyrizo and Carrot Tacos

12 oz of soyrizo (casing removed and broken up) or 1 1/2 cup Temprizo.
3/4 lb of carrots; about 6 medium carrots (Peeled and cut into 1/2 inch dice)
1 small red or white onion (Peeled, Trimmed & Diced)
1 tsp of nutritional yeast
1 (heap) tsp of ketchup
1/4 cup of vegetable broth (or water)

1 tsp of canola oil

Tortillas (My Recipe Here – or store-bought, just double up)
Sliced avocado
Picadita (My Recipe Here)

1. Place your carrots in a medium saucepan; cover with water, add a pinch of salt and bring to a boil.
2. Boil until fork tender (about 8 – 10 minutes depending on size)
3. Drain on a colander; set aside.
4. Meanwhile heat 1 tsp of oil over medium high heat in a large saute pan and saute onions until tender (about 3 minutes)
5. Add your (parboiled) carrots and saute for another 3 minutes.
6. Meanwhile, remove soyrizo from casing, break up and add to your carrot / onion mixture.
7. Cook for a few minutes; you’ll want your soyrizo to brown a bit.
8. Add your ketchup, nutritional yeast and vegetable broth. Stir to incorporate.
9. Lower heat to medium and allow most of the liquid to cook off.
10. Serve with tortillas, avocado and picadito.