good, but nothing special.
When I saw Mexican chorizo as a listed ingredient, I knew I would be using soy chorizo. I was thrilled to see so many reviews that also used soy chorizo!! This was delicious! I have been using soy chorizo for years now and my family doesn't know the difference -- it is a fantastic product. I followed this recipe pretty much as written, although I used a bit more poblanos. I loved the addition of potatoes, it gave the burritos a really nice texture and balanced the heat of the peppers (my poblano was unusually hot). I might make quesadillas next time instead of the burritos. Great, great recipe. Will be doing these again soon! Just a note on the soy chorizo -- our grocery store carries it alongside all of the refrigerated vegan/vegetarian products, in the fresh produce section. It is soft and looks just like a cased sausage. Just squeeze it out of the casing and into the your pan. Good stuff!
Pretty good. I added jalapeno to mine to increase the heat. will make this again.
Made these with soy chorizo from Trader Joe's. Substituted jicama for potato, shredded mozzarella for queso. Made corn soft tacos instead of burritos. DELICIOUS! Thrilled my Muslim friends who don't eat pork.
Very good. I threw some scrambled eggs in there and it was delicious, and also bulked it up enough to let me make 6 burritos instead of 4. In the future, I will probably just roast the potatoes in the oven while everything else is cooking to speed things up.
Although I am not a vegetarian I used soy chorizo, and even my skeptical husband was thrilled with the result. I will definitely make this again.
This meal is wonderful! The potatoes add an unexpected texture and flavor that is difficult to describe. They make the recipe really special and unique. Also, I added quite a bit more peppers, as I had an abundance from the garden. This recipe is definitely a keeper. Also would be great for breakfast!
Loved the flavor combination. I actually used my panini press for step 5
Made these with soy chorizo. Very tasty!
I thought these were quite yummy - reminded me of a breakfast burrito. Only change I made was to add a little avocado to the salsa, and used fingerling potatoes instead of red..
I made these last night with a few changes. I omitted cilantro from the salsa and used a bit of basil instead, since my household doesn't care for cilantro. I used a 15-oz. package of chorizo, plus about 3/4-lb. of ground sirloin. I used 16 oz. of frozen southern-style hash browns, which I cooked according to the package directions before adding to the chorizo mixture. I used an entire poblano chile, which was probably about 1 cup sliced. Finally, I used feta instead of queso fresco, as I tend to find queso fresco somewhat bland. This made ten hearty burritos. I served them alongside some sliced avocado. Next time I might use shredded Mexican blend cheese instead or might serve with some low-fat sour cream.
I was super sceptical about this recipe, but my husband started drooling at the mention of the chorizo - we loved it!! The fresh salsa did it for me, combined w an amazing amount of flavor.
This was good and I will likely make it again, although it did have a "breakfast burrito" feel to it. Throw some scrambled eggs in there and you'd have it! I also might skip the parboiling and then browning of the potatoes and bake some of the frozen hashbrowns, as I don't know that you'd notice a significant difference with the flavor of the pico and chorizo here, although you would lose the pretty red skin. I couldn't find queso fresco at two different stores, and after debating feta or shredded Mexican blend, I went with the shredded blend for the melt factor. That was the only change I made to the original recipe.