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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep27 - Mexican Chicken Tortilla Cup


Team:Chris & Cookie

Prep: 90 mins

Cook: 30 mins

Serves: 8

 

INGREDIENTS

Grated cheese and coriander leaves, to garnish

 

Wholemeal Tortilla Cups

1½cups whole meal flour

1 tsp baking powder

Salt

½cup warm water

¼cup olive oil

 

Dressing

Juice of 2 Limes

60 ml Olive oil

¼teaspoon chili powder

1 tsp castor sugar

Salt

Pepper

 

Salad

2 cups cooked black beans

2 grilled corn cobs, kernels trimmed

1 large capsicum, cored and deseeded and cut into small dice

1 red onion, peeled and cut into small dice

2 large red chilis, deseeded and cut into small dice

 

Chicken

2 chicken breast, cut into small dice

1 tablespoon cumin

1 tablespoon smoked paprika

1 tablespoon coriander

2 cloves garlic

 

Salsa

6 large, vine ripened tomatoes, cored and diced into medium sized pieces

1 red onion, peeled and cut into small dice

2 cloves garlic, peeled and cut into small dice 2 tablespoon olive oil

1 tablespoon coriander powder

½cup red wine vinegar

¼cup brown sugar

1 tsp salt

1 tsp pepper

1 tablespoon smoked paprika

1 small red chili, cut into small dice

1 cinnamon quill

2 bay leaves

 

Guacamole

2 avocados, peeled and mashed

¼cup plain yoghurt

½teaspoon chili powder

 

 

METHOD:

  1. To make tortillas,sift combined flour, baking powder and salt into a processor. With processor operating, drizzle in combined water and oil to form a dough. Divide dough into X portions Tester how many does it make? Roll portions into balls. Place on a plate and cover with plastic wrap. Set aside to rest for 30 minutes.
  2. Roll each dough ball out on a lightly floured surface into a 2mm thick round. Heat an oiled frying pan over high heat. Cook tortillas for about 2 minutes on each side or until golden. Press each tortilla into a Texas muffin pan hole to form a cup shape.
  3. Preheat oven to 180C. Bake for X minutes or until crisp.
  4. To make the salad dressing, mix all the ingredients together till well combined.
  5. To make salad, combine all ingredients in a bowl. Add dressing and toss to combine. Season.
  6. To make salsa, heat oil in frying pan over medium heat. Cook onion, garlic and chili for 5 minutes.
  7. Add the diced tomato, chicken stock, cinnamon quill, bay leaves, coriander, red wine and sugar.
  8. Bring to a gentle boil and then reduce heat and simmer till the tomatoes are soft and mushy and the ingredients are well combined. Cool completely.
  9. To prepare chicken, combine all ingredients in a bowl. Season.
  10. Heat a lightly oiled heavy based frying pan over high heat. Cook chicken mixture in small batches until browned all over and just cooked through.
  11. To make guacamole, combine all ingredients in a bowl. Season.
  12. To assemble, fill tortilla cups with chicken, salad, salsa and guacamole. Garnish with cheese and coriander.

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