Wheat Flour Tortilla
- 900g Bread flour
- 240g Lard
- 2 tsp sea salt
- 2 cups water
Put flour and lard into mixer bowl, mix until like bread crumbs. Make well in center. Mix sea salt with water and pour into well and mix until combined. Kneed lightly on floured bench till smooth. Cover with cling film and leave to stand at room temp for 30 minutes. Heat hotplate. Roll dough to 15cm disks and cook in batches until just coloured. Cover with damp tea towel to keep warm.
Chorizo and Potato Filling
- 600g skinned potatoes. Peeled and cut 2cm dice.
- 2 Tbsp Vegetable Oil
- 1/2 cup chopped corriander
- 2 Mondo Smoked Chorizo sausages
- 1 small onion sliced
- Pippali – Spitfire Green Ginger Sauce or other hot sauce
Boil potatoes in salted water for 10 minutes. Drain and set aside. Heat oil in frying pan, add chorizo, sauté while stirring to break up for 2 minutes. Transfer to plate leaving oil in pan. Add potato and onion, sauté for 5 minutes, stir in chorizo and coriander to warm through. Season with salt and pepper. Spoon into tortillas with green salsa.