Fabulous dinner no.3 from our Sunday roasted Piri Piri chicken, with a smattering of crispy chorizo this adds a whole new spin on the chicken. Fresh made white corn tacos stuffed with tomato,chilli and lime salsa, chicken, chorizo and garlic home fries topped off with slices of avocado and drizzled with sour cream.
INGREDIENTS
(makes 16)
LIME TACOS
2 cup of Maseca white corn flour
(available in store or on line)
1 1/2 cup of water
pinch of salt
juice of one lime optional
Very simple mix all the ingredients together and bring to a ball, pull off a golf ball size of dough and roll into a ball, place in your tortilla press if using or cover with cling film and roll out a disk approx 6" wide. On a hot comel or dry pan cook the tacos for approx 30-60 seconds each side. Keep warm wrapped in a tea-towel.
INGREDIENTS
(serves 4)
300g leftover roast chicken
leftover garlic home fries
50g chorizo diced
2 cloves garlic chopped
ACCOMPANIMENTS
8 cherry tomatoes diced
1 small pepper diced
2 red chillies sliced
1 onion diced
2 tbsp chopped coriander
1 lime juiced
salt and pepper
1 pot sour cream
1 avocado sliced
To make the salsa mix the tomatoes, pepper, chilli, onion, season with salt and pepper, add the lime juice and finish off with a sprinkle of coriander on top. This is such a quick dinner, even making the tacos only takes a few minutes.
In a non stick pan fry the chorizo, there is no need to add oil as the chorizo will ooze lots of gorgeous paprika oils into the pan, this is what the chicken and potatoes will soak up while they warm up in the pan, throw in some extra chopped garlic with the chicken and potatoes, you are ready to serve once your leftovers are piping hot all the way through.
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