Ingredients
- 250g chorizo sausage meat
- 1 shallot, thinly sliced
- 1 white onion, chopped
- 1 large bell pepper, diced
- 100g grated cheddar cheese
- 1/4 Piri Piri sauce, medium or hot
- 1/4 cup cider or red wine vinegar
- 2-3 tbsp. water
- 1 tsp. salt
- 2 tbsp. white sugar
- 2 avocados
- 1 bunch cilantro
- 1-2 limes
- 1/2 cup sour cream or plain yogurt
- Pickled jalapeños, to taste
- Vegetable oil
- Salt and pepper
- 2 large tortillas, 10-12 inches
- 1/4 cup Piri Piri sauce, medium or hot
Preparation
- Preheat the oven to 425°F.
- Heat a drizzle of oil in a large pan over medium-high heat.
- Cook half the white onion and the bell pepper for about 2-3 minutes. Add the chorizo meat and cook for about 4 minutes. Add salt and pepper to taste.
- Add the Piri Piri sauce and mix. Remove the skillet from the heat. Set aside.
- Put the vinegar, water, salt and sugar in a small saucepan and bring to a boil.
- When the mixture boils, remove the pan from the heat and add in the shallot. Let marinate.
- Place the tortillas on a baking sheet lined with baking paper. Garnish half of the tortillas with the chorizo mixture and the cheddar.
- Fold the tortillas to make half-moons. Brush the tops of the tortillas with the Piri Piri sauce. Bake in the oven for 12-15 minutes until browned. Once out of the oven, let the tacos rest for 2-3 minutes.
- Meanwhile, mash the avocado flesh using a potato masher. Add the rest of the chopped onion to taste, the cilantro, lime juice, salt and pepper.
- Mix.
