These are good. They're from "Viva Vegan!" a book that I just got by Terry Hope Romero (co-author with Isa Chandra Moskowitz on a bunch of books). This recipe, and quite a few in the book, are similar to RFD's in that each recipe calls for ingredients made with other recipes in the book. For example, for the Sopas here, there was; the masa dough, the chorizo, pickled onions and cashew crema (skipped that one) and then, of course, the recipe itself. I also inadvertently skipped the onions despite having made them 2 days ago (forgot about them in the fridge, outta sight, outta sopa). So, to me now, this complexity in a recipe implies that it will be good. If I have the time, I'll go for the long, drawn out recipes because they generally are better. Short, fast and easy ones tend to reflex their simplicity in their taste (spoken like a true snotty foodie). Which is not to say that I still don't love me some pb&j and other quickie meals.

The crust/ tart/ tortilla-esque shell on this is great. The author likens making papusas to making clay ashtrays and that's exactly what this reminded me of. A masa ashtray. The spinach was perfect on it, it was creamy and moist, but I'd scale back on the lime juice next time. The chorizo, I am sad to say, I did not like as much as Isa Chandra's from the Vegan Brunch book (HERE). These are spiced differently (and more intensely) which is nice, but it was the method of preparation that I think made the difference. The others are steamed and these are baked. After cooling them for hours, I cut into them and they were really sticky and not firm inside, even though the outside was fully cooked and dried out. The Vegan Brunchers have a seitan-ish gluten meat texture, and these are way...puttier on the inside. Also, she instructs to pan fry them with garlic, which did not work out well. The chorizo had to be cooked so long to get some semblance of firmness that the garlic got charred (not a taste I'm fond of). So, next time, I'll probably make this with Isa Chandra's Chorizo- or a hybrid. Viva Vegans spices + the rest of the Vegan Brunch recipe.

I was surprised that the recipe didn't call for tomatoes with the toppings, but when I ate my tasty sopa, I found that it didn't need it. There was enough moisture in the spinach and crust and enough tomato flavor in the chorizo. I wish I had remembered the red onions on top (they turned a crazy neon magenta from the pickling process), but the rest (cabbage, radish and avocado) was amazing. This was one of those meals where you sit in silence and let all of the flavors bounce around in your mouth and think about how lucky you are to be eating like this. (i.e.- I highly recommend it) And, I have three chorizos left so I will try the papusas or something else from the book in the next few days too.