• Home cook Alejandra's tacos with chorizo (The Chefs' Line Series 2)

A homemade tortilla, perfectly-cooked protein and a well-balanced and fragrant salsa is the difference between a good taco and a great one - this winner also has chorizo for extra oomph. The Chefs' Line






Skill level

Average: 4.6 (8 votes)


  • 3 raw spicy Spanish chorizo, peeled and coarsely crumbled


  • 180 g (1 cup) masa harina (white corn flour)
  • 250 ml (1 cup) water


  • 1 avocado
  • ½ green capsicum, membrane and seeds discarded, chopped
  • ½ green chilli, finely chopped
  • ½ red chilli, finely chopped
  • ½ bunch coriander, chopped
  • 1 garlic clove, finely chopped
  • A drizzle of olive oil
  • 2 tbsp white vinegar
  • 1 tsp salt
  • 2 limes, juiced
  • Torn Oaxacan cheese (or fresh mozzarella), finely chopped onion, chopped coriander, thinly sliced radish, micro herbs and edible flowers and lime wedges, 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.


Heat a frying pan over medium heat. Add the chorizo and cook for 5-10 minutes or until cooked and golden. Remove from the pan, finely chop and set aside.

For the dough, place the masa harina and water into a bowl and mix until it comes together.  Divide the dough into ping pong-sized balls and roll until smooth. Cut a zip lock bag down one side and open up to line both sides of a tortilla press. Press each ball in the tortilla press and stack on a plate in between pieces of baking paper. Cover until ready to cook. 

For the guacamole, place all the ingredients into a blender and blitz until smooth.

Place a heavy-based frying pan over medium heat and lightly spray with oil. Cook each tortilla for 2-3 minutes each side or until just cooked through. Place into a tortilla warmer or keep warm under a clean kitchen cloth.

To serve, top the warm tortillas with the chorizo, Oaxacan cheese, chopped onion, coriander, guacamole, radish, micro herbs and flowers with lime wedges on the side.  


This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood  and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!