TACOS... THE BEST FOOD, PAN FRIED CHORIZO AND CRISPY POTATO WITH SOUR CREAM, GAUCAMOLE AND CHILLI SALSA PICANTE SALAD

(makes 10 tacos)

 

Ingredients

CHORIZO & POTATO FILLING

2 roosters red potatoes peeled fine diced

2 cooking chorizos diced

1 clove garlic fine chopped

30ml ooil

Fresh parsley
Sea salt and ground black pepper
Side dishes of sour cream and jalapenos

 

Heat the ooil and pan fry the potatoes for 10 minutes, I like to let them catch a little so you get some crispy edges and some soft potatoes, add the chorizo and let all the oils from the chorizo infuse the potatoes, add the garlic and cook on for a few minutes until the potatoes are soft, taste and season with salt and black pepper.

 



 

GUACAMOLE

Small bunch of coriander

1 spring onion

1/2 tomato de-seeded

1 pinch sea salt

1 pinch ground black pepper

1 squeeze of lime juice

1 ripe avocado

 





 

The best way to make guacamole is in a pestle and mortar, pound the coriander, spring onion, tomato and lime juice together until you have a sauce, add the avocado and bash a little, I like some texture to my guacamole, taste and season with salt and pepper.

TOMATO CHILLI SALSA
2 large tomato's de-seeded fine chopped
1 spring onion fine chopped
1 small bunch coriander chopped
1 red chilli fine diced
1 squeeze of lime juice
Sea salt
Fresh ground black pepper

Sometimes I just add all the ingredients together like a pico de gallo and other times I like to pound all the ingredients in a pestle and mortar to make a more saucy style salsa.

 

TO MAKE THE SOFT WHITE CORN TACOS
1 cup of masa (on line Casa Mexico)
1/2 cup of water approx

Quick and easy to make, mix the some of the water in to the masa to make a stiff dough, bring to a ball.  Tear off a golf ball size and place between two sheets of clingfilm, or baking paper.  Roll out to approx 6" disk or use a tortilla press.

COMAL REDONDO
8" cast iron tortilla cooker (Casa Mexico).  A non stick frying pan will do the same job.  To cook the soft corn tortillas, just cook for approx 1 minute each side and place in a tortilla warmer or wrap in a warm tea towel to keep the warm.

The best way to eat tacos is to overfill the taco, overfill your face and overfill your belly...