Ingredients: |
Ingredients: 3 Skinless, Boneless Chicken Breasts
Grated Rind and Juice of 2 Limes
2 table Caster Sugar (superfine)
2 tea Dried Oregano
1/2 tea Cayenne Pepper
1 tea Ground Cinnamon (nutmeg)
2 Onions
3 Bell Peppers (1 red, 1 yellow, and 1 green)
3 table Vegetable Oil
Guacamole, Salsa and Soured Cream, to Serve
For the Tortillas:
2 1/4 cups Plain Flour (Sifted)
1/2 tea Baking Powder
Pinch of Salt
1/4 cup Lard
4 table Warm Water
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Directions: |
Directions:Slice the chicken breasts into 3/4 in wide strips and place these in a large bowl. Add the lime rind and juice, Caster sugar, Oregano, cayenne and cinnamon. Mix thoroughly. Set aside to marinate for at least 30 mins.
Meanwhile, make the tortillas. Mix the flour baking powder and salt in a large bowl. Rub in the lard, then add the warm water, a little at a time, to make a still dough. Knead this on a lightly floured surface for 10-15 mins until it is smooth and elastic.
Divide the dough into 1 small balls, then roll each ball to a 6 inch round. Cover the rounds with clear film (plastic wrap) to keep them from drying out while you prepare the vegetables.
Cut the onions in half and slice them thinly. Cut the peppers in half, remove the cores and seeds, then slice the flesh into 1/2 inch wide strips.
Heat a large frying pan or griddle and cook each tortilla in turn for about 1 min on each side, or until the surface colours and begins to blister and keep the cooked tortillas warm and pliable by wrapping them in a clean, dry dishtowel.
Heat the oil in a large frying pan. Stir-fry the marinated chicken for 5-6 mins., then add the peppers and onions and cook for 3-4 mins more, until the chicken strips are cooked through and the vegetables are still soft and tender, but still juicy.
Spoon the chicken mix into a serving bowl and take it to the table with the cooked tortillas, guacamole, salsa and soured cream. Keep the tortillas wrapped and warm.
To serve, each guest takes a warm tortilla, spreads it with a little salsa, add a spoonful of guacamole and pile some of the chicken mix in the centre. The final touch is to add a small dollop of soured cream. The tortilla is then folded over the filling and eaten in the hard. |
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