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Chorizo Chilli Tacos

Recipe

A twist on a Mexican classic.

Serves: 4 | Prep time: 15 mins | Cooking time: 10 mins

Mexican | Main | Cardiff Mum

Ingredients

  • Chorizo Slices, Chopped
  • 1 Tin of Chopped Tomatoes
  • 1 Tsp Smoked Paprika
  • 1/2 Tsp Chilli Powder
  • 4 Cloves Garlic, Chopped
  • 1 Tin Of Taco Beans
  • 2 Tbsps Bbq Sauce
  • 1/2 Red Pepper, Chopped
  • 1 White Onion, Chopped
  • 1/2 Bag Of Grated Mozzarella Or Cheddar
  • 8 Small Flour Tortillas
  • 1 Handful Coriander, Chopped
  • 4 Spring Onions, Chopped
  • 2 Tbsps Of Crème Fraiche Or Soured Cream
  • Chilli Flakes
  • 1 Spring Onion, Chopped
  • 1 Handful Coriander, Chopped
  • Oil

Method

  1. Using a knife, chop up the chorizo and add to a large frying pan with a little oil and fry on a medium heat for a few minutes.
  2. Finely chop up the onion, garlic and 1/2 red pepper and add that in with the chorizo. Fry everything for another 5 minutes until onion and pepper has softened.
  3. Add in the tin of tomatoes, taco beans, chilli powder, smoked paprika and bbq sauce, fry until bubbling then let turn heat down and let everything simmer for 5 minutes. Add in the coriander and spring onions and mix then turn off the heat.
  4. Chop up your fresh mozzarella into small, thin bits.
  5. Remove the tortillas from the packaging. Heat up some oil in another frying pan on a medium heat. Take one tortilla and pop it directly into the sauce mixture. Ensure all of one side has some sauce on it then add It to the other pan, sauce side down. Let the tortilla sit in the oil to crisp up for 3/4 minutes. The edges will start to lift slightly when its crisp.
  6. Add a spoonful of the chorizo mixture onto the tortilla, top with a few bits of cheese and use a spatula to fold the tortilla over. Sprinkle a little bit of smoked paprika on the taco. Let it sit in the pan for a few minutes until the cheese has melted then remove and add to a plate.
  7. When all tacos are made, spoon some soured cream or creme fraiche over the top of the tacos and top with coriander and spring onion and serve.

  8. *The cheesier these tacos are, the better. The ball of fresh mozzarella chopped up and spread across all 8 tacos but you can add in some grated cheddar too.