Tortillas can be a fun crowd-pleasing snack, or a full meal on its own. This recipe might seem a bit daunting, but fear not, even the beginner chef will be able to conquer this flavourful dish.
This recipe also gives you the freedom to control the level of spice since you will be working with flavours like chilli, paprika and Cajun spice. If you and your guests like it muy caliente, the extra jalapeño sauce will be the perfect add-on to the dish. Another fun option for your guests is to present the meal as a build-your-own, this way you won’t be held liable for any burn injuries and guests can control their own level of spice.
The ingredient list for all the different components of the dish can be quite overwhelming at first, however, you’ll soon find out that it is a lot simpler than you expected. All you have to do is take it one step at a time. You will be making the tortillas, the salsa, the pickled onion, and the peri-peri chicken from scratch, so this is truly the time to show off your skills in the kitchen.
Chicken Peri-Peri & Salsa Tortillas
Ingredients
TORTILLAS
- 2 cups polenta (yellow cornmeal)
- 4 cups all-purpose flour
- 1/4 lime juice
- 10 tbsp olive oil extra virgin
- 2 cups lukewarm water
- 1 tsp salt
BASIC SALSA
- 4 tomatoes chopped
- 2 green bell peppers chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 red onion sliced
- 1 tbsp coriander
- 1 tsp cajun spice
- 2 tbsp thyme
PICKLED ONION
- 2 red onions finely sliced
- 1 artificial sweetener
- 1/2 cup vinegar and water
PERI-PERI CHICKEN
- 500 gram chicken breast minced
- 1 red bell pepper chopped
- 1 red onion chopped
- 1 tsp smoked paprika
- 1 tsp cajun spice
- 2 tbsp chilli flakes
- olive oil extra virgin
- Jalapeno Sauce for garnishing
- feta cheese crumbled for garnishing
Instructions
TORTILLAS
- Mix all ingredients in a bowl and mix through with your hand until it is not sticking to your hand
- Cover with a cloth and set aside to rest from about 3 minutes to 1 hour
- Add a little flour to a working space, remove the dough, divide the dough to make 20 little balls the size of golf balls
- Roll out and place on a plate, make sure you do not add too much flour to the surface to prevent tortillas to be too dry.
- If you don’t have a pizza stone you can use a skillet on high heat
- Bake the tortillas for 2 minutes on each side, when bubbles appear, turn over, when the sides lift, it’s ready
- When using a pizza stone in the oven, preheat the oven to 220 °C for 30 to 45 minutes ahead of starting the tortillas
- Place one tortilla at a time on the stone, when bubbles appear, turn over, when the sides lift, it’s ready
BASIC SALSA
- Place ingredients in a blender or food processor and mix, be careful not to puree
PICKLED ONION
- Combine all the ingredients, cover, and set aside
- Drain off the vinegar before serving
PERI-PERI CHICKEN
- Place skillet on medium heat with little olive oil added, saute onion and pepper with spices for 3 minutes
- Add the mince and saute until the chicken is cooked
- Set aside
- Serve the tortillas with Jalapeno sauce, chopped Jalapenos, and Feta Cheese.
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