My breakfast preferences are always savoury over sweet — am I alone on this one?
To me sweet foods are better reserved for desserts or as an occasional treat.
When I was a little girl, I loved my mom’s weekend breakfasts. This was when she had more time to make one of her elaborate Mexican breakfasts that I so looked forward to. Her savoury breakfasts were always (and still are) my first choice. Ranked pretty high were always her chorizo and eggs; The scent of the chorizo spices wafted around her kitchen and they drove my belly insane with anticipation of that first bite. My mouth waters just thinking about it.
I still love chorizo and eggs for breakfast…lunch…and dinner too. Thankfully soyrizo came into my life so that I can continue to enjoy the delicious flavours of traditional chorizo without having to eat meat. Even though I’ve eaten my fair share of meat chorizo, when I eat soyrizo I do not miss the meat at all — in fact I would go as far as saying that I prefer the vegan version to the meat one. It’s that good!
When I cook soyrizo for breakfast tacos most times I cook it just as you see it here, but occasionally when I’m really hungry I’ll scramble in an egg or two.
Though there are many traditional and non-traditional Mexican breakfasts that I enjoy, it’s always a fun challenge Veganizing some of my most favourite breakfast choices. These savoury tacos are delicious for breakfast, brunch, lunch and/or dinner — I’ve eaten them for all meals. If all of that isn’t enough, soyrizo is inexpensive and the effort involved in preparing it is minimal. In about 30 minutes you can have a filling, nutritious, delicious, and inexpensive meal on your table.
I hope you enjoy these breakfast tacos as much as I do.
*Disclosure: This recipe was also shared on Canned Time for the Breakfast in Bed Event.
Table of Contents
Soyrizo Tacos with Fresh Pico de Gallo Salsa
- 250 gm or 1 package of soyrizo*
- splash of olive oil or your favourite oil
- fresh cilantro for topping
- slices of avocado to accompany and optional
- corn tortillas
- 2 medium tomatoes chopped or cubed
- half of a small onion finely chopped
- 1 fresh habanero pepper or 1 fresh jalapeño pepper, finely minced**
- 1 large handful of cilantro finely chopped
- half to one medium lime juiced
- large pinch of fine sea salt
- First we will make the salsa: Mix the chopped tomatoes, onions, pepper and cilantro until well combined. Add half to the lime juice and sea salt and combine again. Taste and if needed add the rest of the juice and more salt. Place in the refrigerator until ready to use.
- Heat enough olive oil in a pan to lightly coat it and prevent the soyrizo from sticking. Once warm add the soyrizo to the pan. Using a wooden spatula or the back of a spoon, gently press the soyrizo down to break up until it resembles coarse crumbs. Saute it until it darkens and dries to resemble ground meat — soyrizo has liquid so it’s imperative to cook it all off. You’ll know the soyrizo is ready when it’s firm. Allow to cool slightly. In the meantime remove the salsa from the refrigerator and heat up the corn tortillas. Place a tablespoon or two in the middle of each tortilla, top with salsa and extra cilantro if desired. Served the avocado slices inside or on the side of each taco. Serve 3-4 tacos per person.
I hope you have a beautiful weekend amigos!
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…