My fridge freezer broke and these were the only ingredients that survived. I had to use my culinary creative juices to come up with a dish, as it was a Sunday evening and no shops were open near me!
Serves: 2 (Makes 6 tacos in total)
Perfect for: Chorizo lovers/ Fans of mexican food.
Perfect when: Your fridge has broken and this is all you have.
Difficulty: 1/5 (3/5 if making the tortillas from scratch)
Time: 2/5 (3 /5 if making the tortillas from scratch)
Why it works:
The sweetness and cooling affect of the melon compliments the spicy, meatiness of the chorizo. Melon and salt are a classic combination (e.g. parma ham and melon, watermelon and feta).
The crushed roasted corn adds great texture to the taco.
I made the tortillas from scratch as I wanted to try it out. Shop bought small tortillas work just as well.
The fried/ roasted corn can be found in the snack section of a supermarket, near the nuts and crisps. I used a paprika flavour one. They are popular snacks in Spain/ South America and are also known as corn nuts or quicos.
The cup measurements I use are the American cup measures.
- 1 ½ cup diced chorizo (use cooking chorizo if available)
- 1 tsp fennel seeds
- ¾ tsp dried chilli flakes
- ½ cup of fried/ roasted crispy corn
For the salsa:
- ¼ of a galia melon, finely diced
- 15-20 mint leaves, finely sliced
- ½ of a red bell pepper, finely diced (roughly same amount as melon)
- Salt to taste
- Zest and juice from half a lime
- 1 ½ tsp sugar (or to taste)
For the tortillas (if making):
- 3 cups of plain white flour
- 1 tsp salt
- 2 tbsp extra virgin olive oil
- If making tortillas: combine flour salt and oil in a bowl. Add boiling water in small amounts, mixing with a fork as you go along, to form a ball of dough. Knead for 2 minutes and set aside.
- Salsa: combine all the salsa ingredients in a bowl. Taste and season as required.
- Corn topping: grind the fried corn in a food processor or pestle and mortar, to your desired size.
- Tortillas: flour a clean work surface/large chopping board and take a ping pong ball sized piece of dough and dip in flour. You can use the base of your palm to flatten out into a rough circle approx 10-15cm in diameter, 3mm thick. Or you can roll it out using a rolling pin.
- Tortillas: heat a frying/ pancake pan on medium high heat and add the tortilla without any oil. Cook for approximately 30 seconds a side, flipping twice. It will be cooked when black spots start to appear. If using shop bought tortillas, heat in the microwave for 30 seconds or until hot.
- Chorizo: In the meantime, place a dry frying pan on medium heat and add the chorizo into the cold pan. Add the fennel and chilli. Cook for 5-7 minutes, until the chorizo starts to colour but is still soft.
- Assembly: take a tortilla, add some chorizo and salsa and top with the ground corn. Devour.
Extra Detail/ Insight:
- This is the same method used by my family to make Indian roti (or chapathi). However salt is not added and whole wheat flour is used instead.
- Salt goes very well with melon, so don’t be cautious of adding it to the salsa. The sugar and the lime bring out the sweetness and they help marry all the flavours. If I were to make this again, I would cut the melon into smaller cubes.
- I ground the corn to approximately the size of couscous, but you can have it bigger. It’s all personal preference.
- Note you may need to put a bit extra flour on the work surface to prevent sticking.
- It’s a good idea to do step 4 and 5 with another person. One person can roll whilst the other cooks. You can use the opportunity to discuss your views on current affairs or to sing a song together.
- You don’t need any extra oil as the chorizo contains a lot of fat. I fried it crisp when I made it, but I reckon it would be tastier if the chorizo was still fairly soft. You can also cut the chorizo into larger chunks if you prefer.
- When eating mine, I spilt some down my shirt.