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Spicy Chorizo Bannock Tacos
Prep: 15 minutes
Cook: 20 minutes
Servings: 4
Reimagining Taco Tuesday
This recipe takes the hearty, comforting nature of bannock and flips it into a vessel for vibrant Mexican flavors. The slightly sweet, biscuit-like bannock beautifully complements the spicy, savory chorizo filling. It’s a fun, hands-on meal that proves the best culinary innovations happen when traditions collide.
Materials
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold butter, cubed
- 3/4 cup milk
- 1 lb ground chorizo
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- For lime crema: 1/2 cup sour cream, 1 tbsp lime juice, pinch of salt
Preparation
- For the bannock: In a bowl, mix flour, baking powder, and salt. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk to form a soft dough. Knead briefly on a floured surface and divide into 8 small balls. Flatten each ball into a 5-inch circle.
- For the lime crema: Whisk together sour cream, lime juice, and salt in a small bowl. Set aside.
- Prepare the toppings: shred lettuce, dice tomatoes, crumble cheese, and chop cilantro.
Cooking
- In a large skillet over medium-high heat, cook the chorizo until browned and cooked through, breaking it up with a spoon. Drain excess grease.
- While the chorizo cooks, heat a lightly greased cast-iron skillet or griddle over medium heat.
- Cook the bannock discs for 3-4 minutes per side, until golden brown and cooked through. They should be soft and pliable.
- As soon as each bannock is cooked, fold it in half to create a taco shell shape and set aside.
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