Tacos de Canasta (Steamed Tacos with Potato and Chorizo)

• 450 g Yukon Gold potato
• 1 small White onion
• 2 cloves Garlic
• 200 g Chorizo sausage
• 1 tsp Dried oregano
• 1 tsp Hot paprika
• 60 ml Vegetable oil
• 8 pieces Corn tortillas
• 150 g Green cabbage
• 1 piece Lime
• 120 g Salsa verde

1. Peel the potatoes and cut into even chunks. Boil in a large pot of salted water for 12 to 15 minutes, until very tender when pierced with a knife. Drain well and return to the hot pot for 1 minute to steam off excess moisture.
2. Finely dice the onion and finely chop the garlic. In a frying pan over medium heat, cook the chorizo for 5 to 7 minutes, breaking it up, until the fat renders and the meat is cooked through. Add the onion and cook for 3 to 4 minutes until softened, then add the garlic for 30 seconds until fragrant.
3. Mash the potatoes until smooth, then stir in the chorizo mixture and dried oregano. Taste and adjust with a little more oregano if you like it more herby. Keep warm on a low heat while you make the chilli oil.
4. Warm the vegetable oil in a small pan over low heat until just shimmering, then remove from the heat. Stir in the hot paprika and let it bloom for 2 minutes; it should turn a deeper red but not smell burnt. Set aside.
5. Set up a steamer over simmering water. Fill each tortilla with a generous spoonful of the potato and chorizo, fold in half, and arrange in a single layer in the steamer basket. Brush the tops lightly with the paprika oil, cover, and steam for 8 to 10 minutes until the tortillas are soft, warm, and tender.
6. Thinly shred the cabbage and toss with the juice of the lime. Serve the tacos hot with the cabbage and salsa verde on the side, with extra paprika oil for drizzling if you like. Eat straight away while they are at their softest.

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