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!