serves
2
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 3 raw spicy Spanish chorizo, peeled and coarsely crumbled
Dough
- 180 g (1 cup) masa harina (white corn flour)
- 250 ml (1 cup) water
Guacamole
- 1 avocado
- ½ green capsicum, membrane and seeds discarded, chopped
- ½ green chilli, finely chopped
- ½ red chilli, finely chopped
- ½ bunch coriander, chopped
- 1 garlic clove, finely chopped
- A drizzle of olive oil
- 2 tbsp white vinegar
- 1 tsp salt
- 2 limes, juiced
- Torn Oaxacan cheese (or fresh mozzarella), finely chopped onion, chopped coriander, thinly sliced radish, micro herbs and edible flowers and lime wedges, to serve
Instructions
Heat a frying pan over medium heat. Add the chorizo and cook for 5-10 minutes or until cooked and golden. Remove from the pan, finely chop and set aside.
For the dough, place the masa harina and water into a bowl and mix until it comes together. Divide the dough into ping pong-sized balls and roll until smooth. Cut a zip lock bag down one side and open up to line both sides of a tortilla press. Press each ball in the tortilla press and stack on a plate in between pieces of baking paper. Cover until ready to cook.
For the guacamole, place all the ingredients into a blender and blitz until smooth.
Place a heavy-based frying pan over medium heat and lightly spray with oil. Cook each tortilla for 2-3 minutes each side or until just cooked through. Place into a tortilla warmer or keep warm under a clean kitchen cloth.
To serve, top the warm tortillas with the chorizo, Oaxacan cheese, chopped onion, coriander, guacamole, radish, micro herbs and flowers with lime wedges on the side.
This recipe is from Series 2 of airing weeknights at 6pm on SBS. Episodes will be available after broadcast via . Join the conversation #TheChefsLine on Instagram , Facebook and Twitter . Check out for episode guides, cuisine lowdowns, recipes and more!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
