HOMEMADE TACOS WITH PAN FRIED CHORIZO AND GARLIC POTATOES

 

MY HUSBANDS MOST FAVOURITE TACO FILLING PAN FRIED POTATO'S WITH CHORIZO, RE-FRIED BEANS, HINT OF CHEESE AND TOPPED OFF WITH SOUR CREAM, SALSA AND CORIANDER

 

INGREDIENTS

(MAKES 12 TACOS) 

8 rooster potatoes diced

1 clove garlic diced

2 cooking chorizo's diced

dash ooil

 fresh coriander chopped

2 tbsp re-fried beans

sour cream

150ml salsa (recipe below)

 

Heat the ooil in a pan and gently pan fry the potatoes for 10 minutes add the garlic & chorizo and cook for a further 10 minutes until the potatoes are soft in the centre and gloriously crispy on the outside and all the flavour from the chorizo and garlic have infused with them, season with sea salt and fresh ground black pepper. Leave in the pan to keep warm while you make the salsa and tacos.

 

SPEEDY SALSA RECIPE

1 tin tomatoes

1 small onion

small bunch coriander

1 hot chilli

1 tsp salt

1 lemon juiced

2 tbsp tom puree

 

FOR THE SALSA

Place all the ingredients, keeping back half the lemon juice into your blender, and blend to a sauce, taste and add more lemon juice or salt if needed.

 

FOR HOMEMADE TACOS

400g masa harina

2 tbsp ooil

large pinch of salt

550ml warm water

 

 

 

HOMEMADE TACOS

The very best tacos are fresh handmade to order and as they are quick and easy to make you can make them while cooking the filling.

Place all the ingredients together in a bowl and because we are using masa harina leave the water to soak in for 5 minutes before bring together to form a dough ball, gently knead for 5 minutes in the bowl, roll out into a courgette size sausage.  cut into large golf ball sizes.  To roll out the tacos place a sheet of cling film on your work top or tortilla press and top the dough ball with another sheet of cling film and press or roll out to approx 6" disc, not to thin as harder to eat with however too thick is not a joy either.

 

Heat a cast iron comel or non stick frying pan and cook the taco until slightly charred approx 1 minute, I like the flavour this adds to the taco, turn over and cook the other side, keep warm wrapped in a tea towel.

 

 

To stuff your taco first spread  a tsp of re-fried beans and a pinch of cheese, top with lots of the gorgeous chorizo and potato filling and finish off with sour cream, salsa & a sprinkling of corinader.