Skill level

Average: 5 (3 votes)


  • 2 chorizo, finely chopped
  • 250 g sebago potato, peeled, finely chopped, cooked
  • ½ onion, chopped
  • 1 ripe tomato, finely chopped
  • ¼ cup chopped coriander
  • 1 tbsp dried oregano
  • 125 ml (½ cup) olive oil
  • 12 corn tortillas
  • 160 ml (⅓ cup) salsa roja
  • 1½ cups shredded iceberg lettuce
  • sour cream, grated queso fresco (see Note) or Danish feta, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place chorizo in a cold frying pan, then brown over high heat for 2 minutes. Drain on paper towel. Add 60 ml (¼ cup) water and potatoes to pan and remove from heat. (The water will evaporate and the potatoes will take on the chorizo flavour.)

Cook onion, tomato and herbs in a separate pan over medium heat for 2 minutes or until onion softens. Season with salt.

Heat oil in a large frying pan over medium heat. Cook tortillas for a few seconds or until crisp.

To assemble, spoon 1 tbsp salsa over each tortilla and scatter over chorizo and potato. Spoon over tomato mixture and top with remaining tortillas, more salsa lettuce, sour cream and cheese.


• Queso fresco (literally "fresh cheese") is a soft, mild cheese made from cow’s milk and is traditionally used to make papas a la huancaina. It is available from Casa Iberica Deli (