Homemade Corn & Lime Tortillas
Inspired by global street food flavours and infused with cozy comfort, this dish combines the warmth of peri-peri spices with fresh, colourful veggies and scratch-made tortillas.
Ingredients
🫓 Homemade Corn & Lime Tortillas
- 2 cups polenta yellow cornmeal
- 4 cups all-purpose flour
- ¼ cup lime juice
- 10 tbsp olive oil
- 2 cup lukewarm water
- 1 tsp salt
🍅 Fire-Roasted Herb Salsa
- 4 tomatoes
- 2 green bell peppers
- 1 red bell pepper
- 1 red onion
- fresh coriander
- 2 tbsp fresh thyme
- Cajun spice to taste
🧅 Quick Pickled Red Onions
- 2 red onions finely sliced
- ½ cup water
- ½ cup vinigar
- 1 packet sweetner or 1 teaspoon
🔥 Spicy Peri-Peri Chicken Filling
- 500g minced chiken breast
- 1 red bell pepper chopped
- 1 red onion chopped
- 1 tbsp smoked paprika
- 1 tsp Cajun spice
- 2 tbsp chili flakes adjust to taste
- olive oil
Garnish & Extras
- Jalapeño sauce
- crumbles feta cheese
- option: extra Jalapeño or guacomole
Instructions
🫓 Homemade Corn & Lime Tortillas
- In a large mixing bowl, combine all ingredients and knead until dough is smooth and non-sticky.
- Cover with a cloth and rest for 3 minutes to 1 hour.
- On a lightly floured surface, divide into 20 golf ball-sized pieces and roll out into thin rounds.
- Cook on a hot skillet (or pizza stone at 220°C) for about 2 minutes per side. Flip when bubbles form and edges lift.
🍅 Fire-Roasted Herb Salsa
- Roughly chop all vegetables.
- Pulse in a food processor until chunky—avoid pureeing. Set aside.
🧅 Quick Pickled Red Onions
- Combine ingredients in a bowl. Stir and let sit at room temperature while preparing other elements.
- Drain before serving.
🔥 Spicy Peri-Peri Chicken Filling
- Heat olive oil in a skillet on medium.
- Add onion, bell pepper, and spices. Sauté for 3–4 minutes.
- Add chicken mince and cook until fully done, breaking it up as it browns. Set aside.