This afternoon I was taking inventory of my fridge and found some leftover Soyriso in the freezer. It’s such good stuff, but very intense in flavor, so I never use up a whole package at once. Not wanting to lose it to freezer burn, I came up with this really easy, quick dish. Full of Mexican flavors and lots of spice.
Mamacita Chula Soyriso and Veggies
6 medium red potatoes
about 1/4 to 1/3 of a Soyriso sausage
2 zucchini, chopped into 1/2 inch cubes
1/2 red bell pepper, chopped into 1/4 inch pieces
3 scallions, chopped into 1/4 inch pieces
8 oz sliced mushrooms
a generous sprinkle of garlic powder
2 huge handfuls of chopped fresh spinach, more if you like
1 handful of chopped fresh cilantro
Tapatio, or your favorite hot sauce
Cut the potatoes into about 1 inch cubes and boil until tender, but still firm. Meanwhile, crumble the Soyriso in a heavy skillet for a few minutes. You don’t need much since it’s so spicy and hot. Add the zucchini and cook for a few minutes. Add the bell, scallions, mushrooms, and garlic powder. Cook until all the veg are tender. Drain the potatoes when done and toss them in the veggie mixture until completely coated with all the spicy goodness. Turn off heat, add the spinach, and cover . When the spinach is wilted, toss in the chopped cilantro, and it’s done! Top with Tapatio hot sauce.
You can change out the potatoes for sweet potato or butternut squash. Plate it up with refried beans and a green salad and your set! Oh, don’t forget the XX with lime.