My repertoire of Mexican recipes is pretty slim and vegetarian Mexican recipes is even slimmer. Of course, I believe that this is fully defensible given that I live in Los Angeles and have access to numerous hole in the wall Mexican food joints with fantastic food and at even better prices. Of course, every once in a while I get a wild hair and decide that I want to try to make something new – without a recipe.
If I see a picture of something that I think I might like, I’ll try making it. (Note: this concept does not work as well when I see a pair of Christian Louboutin boots, a stunning ocean front home, or a Maseratti.) So when I ran across a picture of Soyrizo Gorditos, from one of my old Bon Appetit magazines, I was off to the grocery store. (My Meatless Monday dish was going to be caliente! – when you read the word caliente with a Spanish accent that sentence sounds a lot better, I’m just sayin’.)
I’ve used chorizo in numerous recipes and we love it’s spicy flavors and how it breaks up into small pieces and permeates a dish but I had heard how delicious the soyrizo is, so I thought I would change things up a bit. Plus the saturated fat in chorizo is quite a bit higher than in the vegetarian alternative. We’re all watching our waistlines around here.
Soyrizo, unlike chorizo, isn’t raw which means it doesn’t require as long of a cooking time as it’s porcine brethren. And since this is being mixed with black beans, they seem to cook up at pretty much the same time which is quite convenient. The soyrizo and beans get a nice crunchy crust when the mixture sits directly on the hot pan (just like chorizo does). There’s also a nice spicy kick going on with it. While we do love our pork products around here, the soyrizo is definitely going to make more appearances in our kitchen. I’m already thinking about soyrizo omelettes and throwing it in the pot of some baked beans at the very end.
Every once in a while we think we need to spice up our sex life – why? Are you having sex? Because, if you’re not, then that’s not needing to spice up your sex life, that’s needing to have a sex life. Or do you just think you can do so much better than the tried and true missionary position?
If it sounds like it belongs on a constructions site: wheelbarrow, t-square, pile driver or rusty bike pump is that really something you want to bring into your bedroom? Didn’t it take you, what seems like, 100 years to get him to take his shoes off before walking on the carpet and now you’re going to bring a pile driver into the bedroom?
Don’t get me wrong, there’s nothing wrong with doing things a bit differently from time to time (that’s how we find new things that we like). You know like while standing in an elevator, spooning on Saturday morning, on the blanket at the beach, the picnic table at the park or maybe a little doggy style to get your slap and tickle on. You’ve got to make sex fun.
But there’s a reason why missionary position is the old standby. No other position gets you closer to your mate than missionary. You’ve got more square inches of your bodies writhing together in pure unison while in this position. You can look into each others eyes, you can kiss each other on the lips, no one is worried if they look “fat” in that position or what’s jiggling around and you can feel the sweat on each others bodies as you bring each other to ecstasy. Plus, when you’re done you are in the perfect position to whisper into your partner’s ear how wonderful they were.
So the next time you feel like you need to bring a Twister mat into the bedroom or memorize the step by step diagrams to fold yourself into a human origami that you found in the latest issue of Nosmo magazine just remember this: there’s a reason why things have been around for a long time – they WORK! Sometimes we just need a little help remembering that. Besides, having to go to the emergency room because you broke your arm when you fell off your love swing at 11 o’clock at night is only going to make for good story telling by the ER staff.
Makes 6 – 8 tacos
- 1 Medium Brown Onion (peeled and sliced thinly)
- 2 Tablespoons Olive Oil
- 1 12 Ounce Package Soyrizo
- 1 14 Ounce Can Black Beans (drained)
- 1/2 Cup Red Onion (diced)
- 1 Cup Cabbage (sliced thin)
- 1/2 Cup Cheddar Cheese (shredded)
- 1 Lime (cut into quarters)
- Plain Yogurt
- 6 – 8 6″ Corn Tortillas
In a medium saute pan heat 2 tablespoons of olive oil over high heat. Once oil is hot add sliced brown onions. Cook for 2 – 3 minutes.
Add soyrizo to the pan with the onions. Break up the soyrizo and mix it with the onions.
Add the drained black beans to the pan.
Keep stirring and mashing some of the black beans.
If you want more crispy bits, let mixture sit for a minute or two without stirring.
The mixture is done cooking when the soyrizo is darker brown and both it and the black beans have lost their shininess.
I usually take the corn tortillas and heat them in another pan. I heat them on both sides until I start to see little brown spots.
Fill the tortilla with the black bean soyrizo mixture. Top with cheese, red onion, cabbage, a squirt of the fresh lime, some yogurt and cilantro.