FLOWER POT KITCHEN: BEST EVER CHORIZO OIL INFUSED CRISPY POTATO TUESDAY TACOS

28 May 2023

BEST EVER CHORIZO OIL INFUSED CRISPY POTATO TUESDAY TACOS

Gluten Free

Love love love these tacos, in fact I shake with sheer excitement when loading my first taco, these lip smacking face stuffing little soft fresh corn slightly charred tacos are gorgeous, loaded with my family’s favourite filling of pan fried garlic and chorizo oiled infused crispy salty potatoes, loaded with avocado, pico de gallo, sour cream and fresh chillies. Just divine.

Best eaten in private or with people who love you, my husband always says to me calm down no one’s going to take it from you as I stuff as much as I can in my mouth!

Ingredients

(makes 4)

FOR THE WHITE CORN TACOS

(or store brought soft corn tacos)

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

1/3 cup water

1/2 tsp salt

Filling

1 fresh cooking chorizo

2 King Edward potatoes

2 cloves garlic

pinch of salt

pinch of black pepper

1 glug vegetable oil

1 knob butter

1 bunch fresh coriander chopped

100g grated cheese

1 tub sour cream

Lime wedges optional

Zesty Lime Chilli Avocado Guacamole

1 ripe avocado

2 spring onions finely diced

1 tomato diced

1 red chilli diced

2 tbsp fresh coriander

1/3 lime juiced

1 pinch sea salt

1 tbsp diced red pepper

Pico de gallo

1 red onion fine diced
2 spring onions chopped
2 whole jalapenos fine diced
2 lrg toms de-seeded fine chopped
1 handful coriander fine chopped
1 lime squeezed
Salt and black pepper

If your making your own soft corn tacos…

Mix the corn flour and salt with the water and bring to a ball. Pull off golf ball sizes of the dough and with clingfilm roll out or using a tortilla press make your tacos. Heat a comel or cast iron pan and cook the tacos for approx 60 seconds on each side, keep warm in a tortilla warmer or warm tea towel, serve stuff and serve straight away.

Store brought soft corn tacos

Heat for one minute in a microwave or in a dry frying pan for 20 seconds each side and keep warm wrapped in a tea towel or tortilla warmer.

Really quick and easy to make your own corn tacos, homemade tacos have a vibrant fresh corn flavour that you only get with making your own, they only take minutes from start to finish.

A comel is the traditional equipment used to cook tacos, or fajitas, it allows the taco to catch a little adding authentic flavour to the fresh corn taco.

Chorizo and potato filling

Peel the potatoes and dice quite small, par boil in salted seasoned water for 5 minutes, drain, season with salt then in a hot pan, fry in a dash of neutral vegetable ooil and butter for 8 minutes, add the sliced garlic and chorizo, cook for a further 5-7 minutes until the potatoes are crispy and have soaked up all the flavoursome oil from the chorizo. Place in a serving bowl.

Scoop out the avocado and roughly mash, season with a little salt, pepper and lime juice, mix through the chopped tomato, red chilli, spring onion and coriander and place in a bowl.

Season the tomatoes with salt and pepper, mix with the fine diced onion, spring onion, jalapeños, coriander and lime juice, place in a bowl.

Place the sour cream in a bowl then grate the cheese and place in a bowl.

Serve family style for everyone to create their own lips smacking face stuffing tacos.

Fabulous tip I learnt from Jamie Oliver on how to make a quick taco holder, take a 1 meter length of tin foil, fold in half lengthwise, fold a tea towel long ways. Wrap the tin foil around the tea towel, then concertina the foil/tea towel so you end up with a zig zag taco holder, perfect, fun and free!

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.