Chorizo and Potato Tacos
Serves 4 | Glasseye Creek Smoked Chilli Sauce
Ingredients
- 500 g potatoes, diced small
- 250 g cooking chorizo, casing removed
- 1 onion, finely diced
- 2 tbsp Glasseye Creek Smoked Chilli Sauce
- 8 small corn tortillas
- To serve: diced onion, coriander, lime and sliced radish
Method
1. Parboil potatoes for 6 minutes and drain well.
2. Brown chorizo in a frying pan. Add onion and potatoes and cook until potatoes are crisp and tender; stir through the sauce.
3. Pile into warm tortillas and top with onion, radish, coriander and lime.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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