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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 1 - Pulled Chicken Tortillas


Kristina Short

Pulled Chicken Tortillas

Makes 12 Tortillas

 

Tortillas

1 1/2 cups plain flour

120ml warm water

1 1/2 tbsp vegetable oil

 

Chicken

2 tbsp of vegetable oil

600g skinless chicken thigh fillets

1 small red onion, finely chopped

1 clove of garlic, finely chopped

200g tomato puree

1 tsp tomato paste

2 tbs Worcestershire sauce

3 tbs apple cider vinegar

1 tsp cumin seeds

375ml Bundaberg Sarsaparilla

salt and pepper, to taste

 

Mayo

1 egg

1/2 tsp Dijon mustard

juice 1/2 lime

1 cup of vegetable oil

1 tbs chipotle chillis in adobo sauce

salt and pepper, to taste

 

Corn, cheese and avocado salsa

1 tbs butter

1 cob corn, kernels removed

1/2 jalapeno chilli, finely chopped

1 clove garlic, finely chopped

juice 1/2 lime

1 avocado, cut into small pieces

1 spring onion, finely sliced

50g Colby cheese, grated

50g feta cheese, crumbled

2 tbs fresh coriander leaves

salt and pepper, to taste

 

Slaw

250g red cabbage, finely shredded

1 carrot, cut into fine sticks

1 spring onion, finely chopped

juice 1/2 lime

2 tbs torn coriander leaves

salt and pepper, to taste

 

Garnish

Lime, cheeks sliced

Coriander leaves

 

  • To make the tortillas, place flour into a bowl, and make a well. Add the warm water and oil, and mix together to incorporate, then knead the dough for a minute or two. Cover dough with plastic wrap and rest for 10 minutes.
  • Divide rested dough into 12 pieces and roll each piece into a little ball. Flatten each ball in a tortilla press or by rolling.
  • Set a frypan over high heat. Add a tortilla into dry, hot pan and cook on both sides until the dough is cooked through and both sides lightly browned. Wrap cooked tortilla in a tea towel to keep warm until ready to use. Repeat with remaining dough.
  • To make the chicken, place oil in the saucepan and set over medium heat. Add chicken fillets and cook until brown on both sides Remove chicken from saucepan and add red onion and garlic and sweat for a minute or so. Return browned fillets to the saucepan Add remaining ingredients, and allow to simmer, stirring regularly, and reducing heat if necessary, until chicken is tender and sauce is reduced, about 30 minutes. Remove from heat and pull chicken apart with two forks and stir through the sauce. Season well and set aside.
  • To make the mayo, place egg, mustard, lime juice, pinch salt and pepper in to a narrow jug, being careful not to break egg. Gently add the oil on top. Insert bar mixer all the way to the bottom, surrounding the egg with the blades and whizz it up lifting slowly. Alternatively make mayo in a small food processor by slowly adding oil to emulsify. Reserve a tablespoon of plain mayo for the salsa. Add a tablespoon of chipotle in adobo sauce to the remaining mayo and whizz again until incorporated. Set aside.
  • Place butter in a frypan and set over medium heat. Add corn kernels and cook until they begin to brown and char. Add the jalapeno and garlic and fry for a further minute. Remove from heat and transfer to a bowl. Add lime juice, lime, avocado, spring onion, the reserved spoonful of plain mayo, Colby cheese, crumbled feta and coriander leaves and toss to combine. Season and set aside.
  • To make the slaw, place all ingredients in a bowl and toss to combine. Season and set aside.
  • To serve, lay a tortilla out and top with salsa, then slaw, then chicken. Drizzle with chipotle mayo and garnish with coriander. Serve with cheeks of lime.

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