I love this filling. Garlicky, spiced chorizo oozing its oils into the courgette which is flash fried and served hot. What could be simpler? It makes the most delicious taco filling or try it inside a quesadilla or scattered over a tostada.
If you can make a corn tortilla, says Tommi Miers, you can make tacos, tostadas, tacquitos, with their citrussy-fresh fillings and their hot salsas. Learn to char your chillies, grill your tomatoes, toast your garlic, and pat out your own corn tortillas like (as one Mexican proverb has it) ‘a butterfly’. Join Tommi at the chic Miele Gallery to make and eat classic Mexican street food as they do in the markets of Mexico.... Read more.
Heat a heavy bottomed frying-pan and add the oil. When it is hot add the shallots, garlic, corn and chilli. Fry over a high heat for a few minutes before adding the courgette.
Fry the courgette, stirring all the time until it is gently coloured on all sides and cooked, though still with a little bite.
Stir in the herbs, squeeze over the lime and season to taste.
Add 200g diced chorizo for a delicious, meaty alternative.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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