Chorizo, Potato & Onion Tacos With Green Salsa By Val Warner

Ingredients

• 1 x 500g BREDDOS Toluca-style Red Chorizo
• 2 large white onions, peeled and thinly sliced
• 2 large potatoes, peeled
• 1 tbsp dried oregano
• 5 cloves of garlic, peeled and sliced
• 2 fresh bay leaves
• 1 tbsp ground cumin
• ½ tbsp of ground black pepper
• groundnut oil
• 12 soft corn tacos
• crème fraîche or queso fresco
• ½ a bunch of fresh coriander, washed
• 2 fresh jalapeños, stalks removed
• 2 limes
• 1 tsp dried oregano
• 2 tbsp groundnut oil
• ½ a shallot, very finely diced