Admittedly, this recipe is easier if you have a butchery down the road, making fresh chorizo from acorn-fed, free-range pork. Natch. Assuming you don’t, track down someone offering ethically-reared pork. Ask them to mince a shoulder for you - it’ll have the perfect meat:fat ratio. From there, you can cheat by adding spices into the mince to replicate the authentic chorizo sold on street corners in Mexico. We use an Amasi dressing to give the dish some acidity but yoghurt with a good squeeze of lemon juice would be fine too. 

What you’ll need: 

500g free-range, pork mince
1 x tsp dried chilli flakes
2 x tsp fennel seeds, left whole
1 x tsp cumin seeds, toasted and ground into a fine powder
2 x tsp smoked paprika
2 x garlic cloves, finely chopped
1/2 cup white wine
Olive oil (enough to cover bottom of pan) 
6 x tacos, prepped as per packet instructions and kept warm. 

For the dressing: 

1/2 cup Amasi
1 x tsp honey
Sea salt, to taste
Black pepper, to taste 

For the tomatoes:

1 x cup cherry tomatoes
Olive oil
Sea salt 

To serve: 

Pickled red onion
Coriander, roughly chopped

What to do: 

1. Preheat oven to 200 Degrees Celsius. 
2. In a baking tray or suitable dish, add enough olive oil to tomatoes, so that when you gently shake them they are evenly covered. Season aggressively with sea salt. 
3. Roast for 20 - 30 minutes, shaking every now and then. You want the tomatoes to take on a charred colour. When ready, remove and set aside. 
4. Meanwhile, In a wide, shallow pan, add olive oil and fry chilli flakes, fennel, cumin and paprika for 2 minutes. 
5. Add garlic and cook until starting to soften, but not taking on any colour. 
3. Add pork mince and cook, stirring often, until browned. 
4. Add wine and cook, uncovered, until sauce has almost evaporated. 
5. Meanwhile, make your dressing by mixing Amasi with honey seasoning. 
6. When ready, serve by spooning chorizo mixture into the taco. Garnish with tomatoes, coriander and pickles. Finish with some good dollops of Amasi dressing.