Guajillo-Style Chorizo & Potato Wholemeal Tacos With Creamy Corn

Dice your potato[es] (no need to peel!)

Peel and chop your red onion[s] into bite-sized pieces

Add the diced potato to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potato is fork-tender

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of olive oil

Once hot, add your diced chorizo and the chopped red onion and cook for 5-6 min or until the chorizo has crisped and the red onion has softened

Meanwhile, grate your cheddar cheese finely

Drain your sweetcorn

Heat a small pot over a medium-high heat and add the drained sweetcorn with half of your crème fraîche (save the rest for garnish!) and the grated cheddar

Cook for 2-3 min or until the cheese has melted

Season with a good grind of pepper and a small pinch of salt

Once the chorizo is crisped, increase the heat to high and add the cooked potato to the pan

Add your tomato paste, ground smoked paprika and your red wine vinegar to the pan with 2 tbsp [3 tbsp] [4 tbsp] water and a pinch of sugar

Cook for 3-4 min or until the sauce has thickened slightly and everything is nicely coated

While the sauce is thickening, wash your lettuce, then pat it dry with kitchen paper and shred finely

Chop your coriander finely, including the stalks

Once the sauce has thickened, remove the pan from the heat and stir through your chipotle paste (can't handle the heat? Go easy!) – this is your guajillo-style chorizo & potato

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed