Tacos de riñón picante

Don't be overawed by the pretentious name I've given this dish - it's nothing more special than everyday Mexican street food - and it's delicious.  Pig kidneys - available from your local butcher - make this an exceptionally cheap dish to make (I bought six kidneys, enough to make about eight or nine tacos, for about £1.26) but if you're really, really squeamish about offal, some shredded roast pork or strips of steak will do the job equally well.

Prep/cooking time: 15 minutes

Ingredients (serves a generous 4)

• 6 pig kidneys, cleaned, trimmed of any surplus fat and cut into thin strips
• Olive oil to cook
• Encona hot pepper sauce (don't use sweet chilli sauce, please - it's all or nothing here, and besides, fortune favours the brave.)
• Two fresh limes
• Shredded iceberg lettuce, dressed lightly with fresh lemon juice
• For the dressing: sour cream with finely chopped spring onions mixed in
• Tacos, or if preferred, flat breads which have been pre-warmed in the oven.

Heat the olive oil in a pan, preferably one with a lid.  Add all of the kidney strips and stir.  Cover, taking care to stir frequently, and allow the kidney to cook in its own juices.  It will be cooked within 5 to 7 minutes, or when no pink meat or juices are visible.  Towards the end of the cooking time, remove the lid and increase the heat, in order to allow some of the meat to become slightly charred.

And that's about it, really!  Add a glug of the hot sauce to the kidney and stir well, but be careful because too much hot sauce will ruin your meal, not to mention your sense of taste!  Don't say I didn't warn you!

Take the tacos or flatbreads and add a thin layer of lettuce, followed by a spoonful of the spicy kidney mixture. Squeeze some fresh lime juice over and dress with a little sour cream.  Eat while still piping hot. 

Delicious served with some cooked long-grain rice to which you have added some red kidney beans and fried onion.