“Mexico has its own style of haggis called montalayo, and I’m riffing off that idea, combining Scottish haggis, black pudding and slow-cooked pork with Mexican-style flavours to create something contemporary and utterly delicious.
The day before you want to eat, place the annatto seeds in a small bowl, pour over the boiling water and leave to soak overnight.
The following day, make the spice paste. Peel the onion half, then place it in a dry pan over a medium-low heat with the unpeeled cloves of garlic and char for 15 to 20 minutes, or until soft and slightly browned, stirring occasionally. Add the oregano and toast, stirring, for 2 minutes, then remove from the heat and leave to cool slightly.
Tip everything from the pan into a food processor, squeezing the cloves of garlic out of their skins (discard these) first, then add the remaining paste ingredients and blitz until smooth.
Preheat the oven to 130°C/250°F/gas ½. For the filling, peel and finely slice the red onion, then place into a large casserole pan with the haggis, ribs, black pudding and shoulder of pork. Rub everything with the spice paste, until completely covered, then pour in the stock. Cover with greaseproof paper and foil and cook in the oven for 8 hours, or until tender.
To make the tacos, put the flour into a large bowl with a pinch of sea salt and make a well in the middle. Measure out 700ml of boiling kettle water in a jug. Pour into the well, then use a fork to gradually mix the flour into the water, until it starts to come together. Bring into a smooth dough and rest for 20 minutes.
Divide into 36 equal pieces. Roll into balls, covering with a clean damp tea towel as you go to prevent the dough from drying out. Tear off a large sheet of greaseproof paper, fold it in half, place one ball in the middle, and roll out between the paper until about 1mm thick. Cook in a dry non-stick pan on a medium-high heat until starting to curl at the edges, then flip and cook on the other side, rolling out your next ball while it cooks. Stack up in a clean tea towel so they stay warm.
To make the red onion ceviche, peel and finely chop the red onions. Tip into a small bowl and cover with the juice of the oranges and limes, then set aside.
Thinly slice the avocados and place on a plate with a pinch of sea salt and squeeze of lemon juice. Pick over the coriander leaves, then set aside.
To make the salsa, char the jalapeños, tomatoes and the unpeeled cloves of garlic in a large dry frying pan over a medium heat for 5 minutes, until blistered, but not burst. Remove the stalks from the jalapeños, peel the garlic, then bash them to a paste in a pestle and mortar with a pinch of salt. Add the charred tomatoes, along with the juice of 2 limes and 4 tablespoons of extra virgin olive oil and tear in the mint leaves, then muddle together to make a salsa.
When the meat is cooked, shred it, discarding the bones and the metal fastening of the haggis, transfer to a large platter, then take everything to the table for everyone to load up their own tacos.
Spoon any leftover haggis and pork mixture into a baking dish, top with mashed potato and bake until golden and bubbling.