ingredients
4 x 8 inch round flour tortillas
2 tablespoons olive oil
8 ounce chorizo sausages
1/3 cup Greek-style natural yoghurt
3/4 ounce finely chopped fresh cilantro
1 ripe avocado
1 large tomato, seeded
1/4 red onion
2 teaspoons balsamic vinegar
1 tablespoon virgin olive oil
30 small fresh cilantro leaves, to garnish
method
1. Preheat the oven to moderate 180°C (350°F). Cut 7 - 8 circles from each tortilla with a 2 1/4 inch cutter, or cut into triangles. Heat 1 tablespoon of the oil in a large non-stick frying pan, add one third of the mini tortillas and cook in a single layer, turning once, until crisp and golden. Drain on crumpled paper towels. Repeat with the remaining oil and tortillas.
2. Chop the sausages into small cubes and bake on a baking tray for 10 minutes, or until cooked through. Cool; drain on crumpled paper towel.
3. Meanwhile, combine the yoghurt and chopped cilantro in a small bowl; set aside.
4. Chop the avocado, tomato and onion into small cubes and combine in a bowl. Add the sausage, vinegar, oil and salt and pepper, to taste, and gently stir to combine.
5. To assemble, spoon the sausage onto tortillas and top with yoghurt and cilantro leaves.
