La Banderita Smashed Chicken & Pork Tacos
Prep time: 25 mins
Cooking time: 6 mins for each smash taco
Serves: 4-6
Ingredients
- 1 Red Capsicum
- 1 Spanish Onion
- 1 Chorizo
- ½ Bunch Coriander
- 1 Midi Cos lettuce
- 1 Lebanese Cucumber
- 500g Chicken Mince
- 500g Pork Mince
- 1 ½ Tbsp Mexican Spice Mix
- 1 Tbsp Tomato Paste
- 200g Cheddar Cheese
- ½ Cup Mayo
- 2 Tbsp Pickled Jalapenos
- 12 Tortillas La Banderita
- 235g HFM Guacamole
- 1 Lemon
- Salt & Pepper
- Olive Oil
Method
- Finely dice the capsicum, onion and chorizo. Wash and chop the coriander including the stems, wash and finely slice the cos lettuce and finely slice the cucumber.
- Bring a frying pan to medium high heat, drizzle with olive oil and add the capsicum and chorizo. Sauté for 3mins and add the onion. Cook for further 3 –5 mins until golden and caramelized, set aside.
- Place the chicken and the pork in a mixing bowl, add the onion, capsicum and chorizo sofrito, add ¾ of the chopped coriander, add the spice mix, add the tomato paste, add the grated cheese and season with salt and pepper. Mix through.
- Place the tortillas on a bench and spread approx. 3 Tbsp of the chicken and pork mixture over the tortilla.
- Place the Mayo, pickled jalapenos, 1 ½ Tbsp of the pickling jalapeno liquid, ¼ bunch of the coriander, the juice of half a lemon, season with salt and pepper and blitz until combined.
- Bring a large frying pan to medium heat. Drizzle with olive oil and cook the tortilla on the meat side first for 3 mins until golden brown. Turn the tortilla and cook for a further 3 mins.
- Spread 1 Tbsp of guacamole on top of the tortilla meat. Add some shredded lettuce, sliced cucumber, drizzle with the pickled jalapeno mayo. Fold over into half moon and serve. Squeeze some lemon juice and enjoy.
