*Potatoes x 400-500 grams, peeled and chopped into 2-3cm cubes
*Chilli x 1 (Chilli optional – deseeded and deveined, chopped finely, use fresh jalapeno or red chilli)
*Chorizo, smoked/cooked (use ½ to ¾ of a chorizo, depending on how much you’d like)
*Onion x 1, finely chopped
*Small flour tortilla’s x 6 or 8, depending if you want 3 or 4 taco’s each
*Smoked paprika x 1 teaspoon
*Chicken stock powder, about a pinch
*1/4 cup of water
*Garlic clove x 1, finely minced
*Lime x 1, cut into wedges
*Lebanese cucumber x 1 (half lengthways and slice)
*Grated cheese x 50 grams (if grating your own, use a microplane if you have one to produce fine soft cheese curls).
*Greek yoghurt (to dollop on top, you’ll need about 100 grams)
*Fresh coriander to garnish and to taste
-Boil potatoes in salted water until tender, but not falling apart.
-While potatoes are boiling, prepare other ingredients (slice onion, cucumber, chilli, grate cheese, mince garlic, chop coriander)
-When potatoes are finished, drain and put back in saucepan on hot stove to dry off (don’t turn on stove)
-In a frying pan, saute onions and chorizo, for about 10 minutes until chorizo has softened with some crispiness around the edges. When just about ready, add garlic, stir, then add smoked paprika and water, cook another minute.
-Add potatoes and chicken stock powder and stir carefully making sure potatoes are covered with paprika and onion/chorizo mixture. Taste. Season if needed with salt and pepper.
-Preheat oven to 220 degrees celcius.
-Brush tortilla’s with a little oil and bake on a lined oven tray for about 3 or 4 minutes until you see them starting to puff up. If not using straight away, wrap in foil and keep warm on kitchen counter.
-To make taco’s top each tortilla with chorizo and potato mixture, then grated cheese, cucumber and coriander, a dollop of yoghurt (with optional fresh chilli) and lime wedges on the side.