WALNUT CHORIZO TACO SALAD

1 pound (455 g) walnuts

3 tablespoons (45 ml) apple cider vinegar

2 tablespoons (15 g) ground ancho chili powder 1 tablespoon (9 g) garlic powder

1 teaspoon ground cumin

1 teaspoon ground  coriander

1 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 bay leaves

FOR THE SALAD:

4 large flour tortillas

1 pound (455 g) green leaf lettuce, chopped

In a food processor, pulse the walnuts until they turn into small grains, like a coarse sand. Add the apple cider vinegar, chili powder, garlic powder, cumin, coriander, salt, oregano, thyme, pepper, cinnamon, garlic, and bay leaves to the processor and pulse until combined.

Transfer the walnut mixture to a large skillet over medium heat. Brown the chorizo for 10 minutes, stirring occasionally, and then adjust the heat to low and cover with a lid to keep warm.

To make the salad:

Preheat the oven to 350°F (180°C, or gas mark 4). Place the tortillas into 4 large ovenproof bowls,