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1. Add the flour, baking powder and salt to a medium mixing bowl, whisking to combine.
2. Stir in the vinegar and milk until a shaggy ball forms.
3. Turn out onto a lightly floured, clean work surface.
4. Knead until the dough comes together then divide into 8 equal pieces (about 75g each).
5. Roll out each piece of dough into an oval shape about 6 inches long and 4 inches wide.
6. Heat oil in a large skillet over medium-high heat until it reaches 375°F.
7. Fry each piece of dough until golden brown and crispy, about 2 minutes per side.
8. Remove from oil and place on paper towels to drain.
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Directions :
Preheat oven to 190°C. To make potato skins, prick potatoes all over with a fork and brush with oil. Place on a baking tray and bake for 1 1/2 hours or until tender. Remove from oven and cool slightly.
Cut the potatoes in half lengthways, then, using a spoon, scoop out the centre to create a hollow shell shape (the potato can be reserved to make mash). Combine paprika and 2 tablespoons oil in a bowl, then brush over the potato skins and bake for a further 15-20 minutes until crisp.
Meanwhile, heat 2 teaspoons oil in a frypan over medium heat. Add chorizo and fry, stirring, for 3-4 minutes until crisp. Drain chorizo on paper towel, reserving oil.
To make the queso fundido, place the cheddar, mozzarella and cornflour in a bowl and toss to coat. Heat the remaining 2 tablespoons oil in a saucepan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add the beer and bring to a simmer, then cook for 2-3 minutes until slightly reduced. Reduce heat to low, then gradually add cheese mixture, stirring constantly until melted.
Sprinkle the queso fundido with chorizo and coriander. Drizzle over the reserved chorizo oil, then serve with the potato skins.
