Chorizo Smash Tacos with Chimichurri

Method

1. Quick chimichurri: finely chop the parsley and garlic and mix with the oregano, chilli flakes, vinegar, olive oil and salt.

   Add in this stepFlat-leaf parsley 15 gDried oregano ½ tspGarlic cloves 1Chilli flakes ½ tspRed wine vinegar 4 tspOlive oil 3 tbspSalt 1 pinch

2. Slice the red onion paper-thin and shred the romaine finely.

   Add in this stepRed onion ½Romaine lettuce 30 g

3. Slit the chorizo skins, peel them off and divide the meat into balls of about 60 g, one per tortilla (each sausage makes 2 tacos).

   Add in this stepFresh chorizo (about 120 g each) 2

4. Heat a large dry frying pan (28 cm or more) on medium-high heat for 2 minutes. Add 2 meat balls, lay a tortilla on each and press hard with a spatula until the meat spreads 3 to 5 mm thick, out to the edge of the tortilla. Cook for 3 min without moving, until the meat underneath is deep brown, crisp and cooked through. You'll do this 2 time(s) in all.

   Add in this stepSmall flour tortillas (15 cm) 4

   medium-high heat

5. Flip so the tortilla is underneath, turn the heat down to medium heat, lay the cheese on the meat, cover and cook for 1 min until the cheese melts. There should be no pink at the edges of the meat. Repeat with the rest.

   Add in this stepProvolone or mozzarella slices 60 g

   medium heat

6. Fold each taco, tuck in the lettuce and red onion, spoon over plenty of chimichurri and eat hot.