Potato and Chorizo Tacos | Guest Recipes | Nigella's Recipes | Nigella Lawson

Name: Potato and Chorizo Tacos | Guest Recipes | Nigella's Recipes | Nigella Lawson
Ingredients: 1 x 560 grams tin of whole Mexican black beans - drained (don’t rinse them, as you don’t want to wash away the flavour); 150 millilitres water; 2 chipotle chillies in adobo sauce; 1 medium garlic clove (peeled); 1 teaspoon dried Mexican oregano; ½ teaspoon cumin seeds; ½ teaspoon freshly ground black pepper; 1 tablespoon sunflower oil; 80 grams onions (finely diced); 2 teaspoons olive oil; 450 grams medium-sized ripe vine tomatoes; 5 grams dried de árbol chillies; 2 spring onions (ends trimmed); 1 large garlic clove (peeled and left whole); 1 vegetable stock cube; 1 small bunch of fresh coriander; flaky sea salt (to taste); 2 tablespoons sunflower oil; 600 grams potatoes (peeled and cut into 1.5cm cubes); flaky sea salt; 300 grams fresh or dry-cured chorizo (cut into small pieces); 150 grams onions (halved and thinly sliced); 1 small fresh red jalapeño chilli (finely chopped); 1 large ripe tomato (cut into small cubes); 75 millilitres pale ale; smoky refried beans - see above (warmed); 16 corn tortillas (warmed) - and see the intro for the link for making your own; de árbol salsa roja - see above; 250 grams feta cheese (crumbled)

www.nigella.com

This taco is the perfect introduction to Mexican food for a nervous or picky Irish eater because there are potatoes in it and chorizo is pretty common now.

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Ingredients

1 x 560 grams tin of whole Mexican black beans - drained (don’t rinse them, as you don’t want to wash away the flavour)
150 millilitres water
2 chipotle chillies in adobo sauce
1 medium garlic clove (peeled)
1 teaspoon dried Mexican oregano
½ teaspoon cumin seeds
½ teaspoon freshly ground black pepper
1 tablespoon sunflower oil
80 grams onions (finely diced)
2 teaspoons olive oil
450 grams medium-sized ripe vine tomatoes
5 grams dried de árbol chillies
2 spring onions (ends trimmed)
1 large garlic clove (peeled and left whole)
1 vegetable stock cube
1 small bunch of fresh coriander
flaky sea salt (to taste)
2 tablespoons sunflower oil
600 grams potatoes (peeled and cut into 1.5cm cubes)
flaky sea salt
300 grams fresh or dry-cured chorizo (cut into small pieces)
150 grams onions (halved and thinly sliced)
1 small fresh red jalapeño chilli (finely chopped)
1 large ripe tomato (cut into small cubes)
75 millilitres pale ale
smoky refried beans - see above (warmed)
16 corn tortillas (warmed) - and see the intro for the link for making your own
de árbol salsa roja - see above
250 grams feta cheese (crumbled)