RECIPE BY:

Michael Weldon

 

SERVING SIZE:

2 – 4 people

 

INGREDIENTS:

  • 2 Chorizo, diced
  • 2 potatoes, cooked & diced
  • 1 Brown onion, diced
  • 1tbs cumin seeds
  • 8 flour tortillas
  • 8 Eggs
  • 1 block of Coles haloumi cheese
  • 1 tomato diced
  • 150g Sour Cream
  • 1 bunch of Coriander
  • Smoked Chipotle Tabasco Sauce

METHOD:

  • In a pan with EVOO, place the chorizo, cumin seeds and cook for a few minutes until the oil turns an orange colour.
  • Add in the potato, diced onion and season with salt. Add the tomatoes into the pan for approximately 30 seconds just to warm through. Place mixture aside.
  • Meanwhile, place tortilla in a non stick fry pan to heat.
  • To assemble the taco, on the base of the tortilla, place chorizo and potato mix, add sour cream, tabasco and coriander. Top with grated halloumi cheese

Our friends at Wine Selectors recommend pairing this dish with a Tempranillo or Fiano

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