TACOS STUFFED WITH CHORIZO, GARLIC ROASTED POTATOES AND ROAST CHICKEN

 

INGREDIENTS

To make your own soft corn tacos

1/2 cup of white corn flour (ma se ca)

1/3 cup of water

 

FOR THE FILLING

1 cooking chorizo diced

100g left over roast chicken

1 clove garlic sliced

6 new potatoes diced

oil

 

FOR THE TOPPINGS

1 tomato diced

1 small red onion diced

fresh coriander chopped

salt and pepper

Mix together

iceberg lettuce fine sliced

sour cream

 

I love making my own tacos, they taste so fresh and have a vibrant corn flavour that you don't get if you buy pre-made.  They only take a couple of minutes to make and are ready to go at a moments notice with a whole variety of fillings.

 

 

Divide the taco dough into four and roll into balls, place the ball in your tortilla press or if using a rolling pin, place cling film either side of the ball and then roll out to a 6" disk.  If using a tortilla press line with cling film and place the ball towards the back centre of the press and then press down to make your corn taco.  It makes no difference using a press or rolling pin.

 

Ta Daa...

 

In a non stick frying pan heat a dash of oil and pan fry the potatoes until cooked, add the garlic and chorizo when the chorizo is cooked add the roast chicken to warm through and soak up all of the chorizo and garlic flavours.

 

Once your are ready to serve, heat a cast iron comel or skillet to a high heat and cook your soft corn tacos for 30 seconds on each side, keep them warm in a tea towel.