SOFT WHITE CORN FLOUR TACOS WITH CHILLI CHICKPEAS

WHITE CORN TACOS WITH CHILLI CHICKPEA AND CORIANDER

TOPPED OFF WITH SOUR CREAM AND AVOCADO

WHITE CORN FLOUR TORTILLA DOUGH

FOR THE TACOS

1 cup of white masa corn flour (Casa Mexico.com)

1/2 cup water

Mix the water into the corn flour and bring to a dough ball, knead for five minutes until you have a smooth dough.  Divide into 6 equal balls and leave to rest for five minutes.

Take the tortilla press or a rolling pin, place a sheet of baking paper or cling film  either side of the dough ball then roll or press the dough ball into approx 6" tortilla disk.

To cook place a heat a flat griddle or non stick frying pan and pre heat to a moderate high heat and cook the tortilla for approx 30 seconds each side, keep warm this is important by wrapping in a warm tea towel.

FOR THE CHILLI CHICKPEA FILLING

4 tbsp ooil

1 onion finely diced

1 tbsp ginger fine chopped

1 tin chickpeas, rinsed & drained

3 spring onions chopped

1 fresh red chilli fine diced

1 tsp dried red chilli flakes

2 tsp black mustard seeds

4 tomatoes de-seeded and chopped

1 tsp cayenne pepper

Big pinch of salt and fresh black pepper to taste

1 bunch coriander chopped

CHILLI CHICKPEA

Heat the ooil and gently fry the black mustard seeds for 2 minutes, then add the onions, once softened add the ginger, spring onions, chilli, chilli flakes, cook on for approx 5 minutes. Take the chickpeas, drain and rinse well, in a blender pulse to a rough chop, add to the pan and cook for a few minutes, add the cayenne, coriander and tomatoes, after a few minutes add the salt and pepper to taste.

AVOCADO DIP

1 rip avocado

1 pinch salt and pepper

1/4 juice of lime

Mash all the ingredients together and season to taste.  Chunky or smooth guacamole choice is your

TO ASSEMBLE THE TACOS

Take some sour cream and place it on the base of the taco, layer the chilli chickpea and top with the avocado, and then in true taco eating style, stuff your face...