Take this Mexican street food classic to the next level with Idaho potatoes and California walnuts. This dish utilizes creamy mashed potatoes and walnut “chorizo” for an elevated plant-based menu option that will sure to be a hit.
6 Idaho potatoes, cleaned
4 tablespoons vegan butter
1 cup walnut or coconut milk
1 1/2 cups Walnut Chorizo (see below)
1 cup frozen fire roasted corn
1/2 cup green onion, sliced
1 cup Tajin Aioli (see below)
Salt and pepper, to taste
2 cups walnuts, toasted
1 tablespoon canned chipotle peppers, drained
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup vegan mayo
1 tablespoon tajin
Combine all ingredients into a food processor. Pulse mixture until it becomes a crumb-like consistency. Heat 1 tablespoon olive oil in a medium sauté pan. Sauté mixture until chorizo becomes golden brown and fragrant (about 6-8 minutes). Remove from pan and set aside.
Add ingredients to a small bowl and whisk until fully incorporated. Set aside.
Preheat the oven to 350°F.
Pierce each potato with a fork and cover individually with foil. Bake at 350°F for 1 hour and 30 minutes or until fork tender.
Slice off the top of each potato (lengthwise). Scoop out the potatoes and place the potato filling into a large mixing bowl. Add vegan butter and walnut or coconut milk and mash potato mixture using a potato masher until smooth. Season with salt and pepper, to taste.
To assemble the potatoes, scoop the creamy mashed potatoes back into the potato skins. Sauté fire roasted corn until heated thoroughly and sprinkle onto filled potato skins. Follow with a dollop of Tajin Aioli and green onion. Finally, top with walnut chorizo.
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Walnuts are blended with fresh herbs for thick, colorful dressing, perfect for all kinds of recipes.
Crunchy walnuts, sweet dates, and roasted veggies are packed in a hearty yet balanced grain bowl for a sweet and savory bite.
