Cheese Chicharron Tacos.

Nothing makes me happier than a speedy recipe that also happens to be incredibly delicious, these tacos are that and perfect as an appetiser or snack . Serve a big platter of these when you welcome friends and family into your home, everyone can help themselves and customise their tacos the way they like , perhaps adding a bit of salsa or lime juice and a sprinkle of maldon salt.

Cheese chicharron is something they do in Mexico where they normally add a good amount of cheese over a hot “comal” “pan” until it starts bubbling and getting a bit crispy , then is normally rolled into a cilinder shape with a spatula and served with a spicy salsa.

For these tacos I was also thinking on the amount of times when I’m making quesadillas and just stare at them patiently over the hot pan while the cheese begins to melt slowly and starts to come out trough the tortilla edges, just to become even more glorious, golden and crispy, this without a doubt it’s my favourite part of making quesadillas just letting that extra cheese crisp up and become even tastier.

The slight char on the tortilla is also key on this recipe as this would make your tacos more flavourful , please do try this! It’s done by warming up the tortillas directly over the hob over a medium flame, be careful not too burn them and yourself, it’s just enough to warm them up and give them that lovely char flavour (use kitchen tongs to flip) they only need a couple of seconds on each side.

Makes 10 .

Ingredients:

Tacos and Cheese Chicharron.

10 corn tortillas.

500 grams of grated cheddar, gouda or gruyere.

300 ml of full fat creme fraiche.

Quick spicy slaw.

1 small white cabbage, (chiffonade or shred finely) .

1 white onion (finally shaved).

3 green chillies (fried in a bit of oil over a hot pan and finely chopped, you may use serrano, jalapeño or any green chilli).

2 tbsp of mustard seeds (briefly toasted over a hot pan).

Two cups of roughly chopped coriander.

3 tbsp extra virgin olive oil or avocado oil.

1/3 cup apple cider vinegar.

1 lime or lemon (juice).

1 tbsp creme fraiche.

1 tbsp mayo.

Sea salt and black coarse pepper to season.

Guacamole.

4 ripe avocados.

1 yellow onion (finely diced).

3-4 limes (juice).

2 tbsp extra virgin olive oil.

Season with sea salt and black coarse pepper.

Method:

In a bowl mix all the ingredients for the quick slaw, then season with salt and black coarse pepper and mix with your hands and press all the ingredients gently, once it’s all integrated, taste and adjust seasoning if necessary, cover your bowl with a wax wrap and set aside.

Make a classic guacamole by adding all of the ingredients into a bowl and mash roughly with the help of a fork, season with a pinch of sea salt and black coarse pepper, cover the bowl with a wax wrap and reserve in the fridge until serving.

Heat up a preferably non stick pan then add a handful or about 50 grams of the grated cheese ( approximately ) and let it melt, get golden and gorgeous, then flip with the help of a spatula and finish cooking the other side briefly, don’t let it get too crispy, then once is ready place directly over your warm charred (optional) tortilla as seen below.

Repeat the same procedure with the rest of the tortillas and place them over a nice board, then top them with the slaw, a dollop of guacamole and a drizzle of creme fraiche on top, you may garnish them with a bit of freshly chopped coriander, serve and enjoy!