Ingredients for Cooking Mexican Tortilla with Chicken
- Cornmeal 1 kg
- Water approximately 500 ml
- Salt 200 g
- Chicken Breasts (skinless) 4 (or two doubles)
- Tequilla (or vodka) ¼ cup
- Lime juice (or green lemon) 3-4 tablespoons
- Масло cup olive oil
- Cilantro or parsley 1 tablespoon
- Onion medium white 1 pc.
- Sweet bell pepper 5-6 pieces
- Pounded caraway seeds about 100 grams
- Main Ingredients Chicken
- Serving 5 servings
- World CuisineMexican Cuisine
Inventory:Dishes for kneading dough, A large cast-iron frying pan (if there is none, any thick-walled one will do), Rolling pin for rolling dough, A piece of plastic film, Food foil, Knives, A container with a lid or a plastic bag (for pickling), Any other clean dish (pan or a bowl)
Cooking Mexican Chicken Tortilla:
Step 1: knead the dough.We take the dishes in which we are going to knead the dough, pour 300 grams of cornmeal into it and add 1 and 1/3 cup water (a glass and a little more). The main thing is to observe this proportion. If you pour water, then the dough will stick very strongly to everything, if not enough, the dough will turn out to be friable, and nothing will be made from it. Stir, add a pinch of salt and knead one lump of dough.
Step 2: prepare the tortillas.Nip off a small piece of dough from a common coma (the size of an approximately chicken egg) and try to roll it into a ball in your hands. Important! Wrap the rest of the dough immediately in a plastic oilcloth, otherwise it literally dries immediately. We put the ball that we rolled up onto a layer of plastic, cover it with a layer of plastic from above and roll it out, as the saying goes, “I can’t”. As a result, the thickness of the dough should be about 2-3 millimeters and a diameter of about 15 cm. Let it not be perfectly round, it doesn’t matter. When rolled out, put a cast-iron frying pan on top (you can also have a brick in the pan) and let stand for about five minutes. Believe me, just swing the dough and swing and then under the press - two different things. So, our cake was pressed. Remove the cast-iron frying pan and put it on a fire (dry), where it is heated very much or, in another way, heated. Then we take our tortilla in one hand, and with the other slowly and carefully remove the layer of plastic oilcloth, then shift it to the other hand and do the procedure again. Now attention! It is necessary to carry out all subsequent steps exactly as written, in order to avoid the fact that later the tortilla will be either raw or not baked. Carefully put the tortilla on a hot pan and hold it for 30 seconds, turn it over, wait a minute (60 seconds) and turn it over again, now we wait 30 seconds. It is important to adhere to this scheme 30-60-30. Immediately after it is baked - put it on a sheet of food foil and wrap it, or it will dry out and break. So in this way we should get 7-8 tortillas wrapped in foil from the dough.
Step 3: cook the chicken.We take chicken breasts and with the help of a knife we cut them the size of a thumb, or maybe a little more. Caution! Do not cut yourself with a sharp knife!
Step 4: prepare the marinade and lay the chicken in it.Pour ¼ cup of olive oil, juice of one lime (or green lemon), one tablespoon of cilantro, salt, pepper, add tequilla (vodka) and put chicken meat into a container for marinade or in a tight and durable plastic bag. Close the container or tie a bag and put in the refrigerator for a day. It is advisable to mix the meat during marinating for the best effect. After the meat is pickled, drain the marinade.
Step 5: prepare the filling for the tortilla.We heat the cast-iron frying pan, pour a small amount of vegetable oil and while it is heating, we cut the onion along the halves into large long strips. Fry chopped onion in oil for about 2 minutes. While it is fried, we peel and cut the bell pepper into the same long strips. Add to the onion and fry for 2 minutes. Once the vegetables are cooked, put them in another clean bowl, add another spoonful of vegetable oil to the pan and fry the chicken strips of meat. The frying process will take about 3-4 minutes. Make sure the meat is cooked. To do this, cut one strip along and see what it is. The meat should be inside white without pink stripes. Add onion and pepper to the meat (we roasted it before), 1-1.5 tablespoons of tomato, a pinch of cilantro and a little salt (all the same, the chicken is already pickled, and therefore already salted).
Step 6: serve to the table.Somewhere after 3-4 minutes, we remove all this from the stove and serve. Now the most important thing. How to eat all this. Traditionally, Mexicans take tortilla, arrange meat and vegetables from a frying pan on it, pour it with sour cream or avocado, roll it up and eat it by smacking it. I wish you all bon appetit!
- - so that the tortillas do not cool and dry while the meat is being cooked - wrap them in food foil
- - First marinate the meat, and then cook the tortilla
- - It is very important to take the breast as chicken meat, from other parts of the carcass the taste will be completely different.