CHORIZO AND POTATO SOFT TACOS

Crispy chorizo infused potatoes loaded with the usual suspects of fresh pico de gallo, sour cream and guacamole, on a warm corn taco, lip smackingly gorgeous and should only be eaten with people that love you !  This taco is one of Mexico’s most favourite humble fillings, not the most famous as you can’t beat tacos al pastor.

Prep time 10 minutes / Cooking time 10 minutes

Ingredients 

(makes 10 tacos)

10 soft corn tacos

1 cooking chorizo small diced

4 Idaho potatoes peeled, finely diced

1 glug olive oil

1 ltr vegetable oil for frying

Pico de gallo

2 tomatoes de-seeded, finely diced

1 small red onion finely diced

1 fresh jalapeño finely diced

2 tbsp fresh chopped coriander 

1/2 juice of lime

Sea salt and black pepper

Guacamole 

1 avocado roughly mashed

1 spring onion sliced

1 fresh jalapeño finely diced

1/2 juice of lime

1/4 red pepper finely diced

2 tbsp fresh coriander chopped

Sea salt and black pepper

First place the peeled and diced potatoes in cold water and bring to a simmer, par boil for 5 minutes, drain and leave to steam dry in a colander while your oil heats up to 170 C / 340 F on a back burner.

While the oil is heating make the pico de gallo by combining the diced tomatoes, onion, jalapeños, coriander, lime and salt and pepper. 

Place on the table ready to eat.

Make the guacamole by combining the avocado, spring onion, jalapeños, red pepper, lime, coriander and salt and pepper.  

Place on the table.

Garnish the sour cream with fresh coriander and place on the table.

Place the stack of corn tacos in a small non stick pan on a low heat and keep turning and changing the stack order regularly to warm them through, alternatively heat in a microwave for one minute, once warm wrap in a tea towel or place in a tortilla warmer to keep warm.

Place the diced chorizo with a little olive oil in a medium hot pan and cook until crispy, at the same time add the potatoes to the hot oil and fry for approx 5-6 minutes until crispy golden brown and fluffy in the center, remove with a slotted spoon and add to the chorizo, toss the potatoes through the chorizo making sure they soak up all the released chorizo cooking oil.  Season with salt and pepper.

Serve immediately family style for every one to just dive in.