|Prep time||30 minutes|
|Cook time||60 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Finely slice the red onion.
To make the lime pickled onion, combine the onion, sugar, 125ml of lime juice and sea salt in a small bowl. Allow to sit, tossing occasionally, for at least 20 minutes.
Heat a large pot of oil, or a deep fryer, to 180°C.
Drop the tortillas in the oil, 2-3 at a time. Once they start to puff slightly, use a pair of tongs and press down into the centre of each to form a shell, holding them down for 1 minute, or until golden. Repeat this process until all tortillas have been cooked.
Finely chop the brown onion and one garlic clove. Coarsely grate the Gruyère.
To make the masa queso, melt the butter in a small saucepan over a medium heat. Stir in the onion and garlic. Cook for 5-10 minutes, or until tender. Cool slightly.
Place the onion-garlic mixture in a blender, along with the milk, cream and masa. Blitz on high until smooth and return to the pot and place over a medium heat. Simmer gently while whisking constantly until the mixture thickens and the masa cooks through. Lower the heat and add the cheese. Season to taste and keep warm over a very low heat.
Slice the chorizo and mushroom into 1cm thick pieces.
Finely grate the three garlic cloves.
To make the filling, sauté the chorizo slices in a medium-sized non-stick frying pan until golden and crisp.
Add the olive oil to the same pan along with the spices, finely grated garlic and adobo sauce. Cook for 1 minute before adding the mushrooms. Sauté for 15-20 minutes, or until golden, and tender. Remove from the heat and squeeze the remaining lime juice over.
Place the filling in each tortilla, top with the pickled red onion and fresh coriander.
Serve the tacos with the masa queso on the side.