Categories
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Spicy Chicken Tortillas |
Tips: For a vegetarian filling, replace the chicken
with 14 oz canned pinto or cannellini
beans and use vegetable stock instead of
chicken stock.
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Prep Time: 5 min
Cook Time: 30-35 min
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Yield:4
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INGREDIENTS: |
| 2 tbsp |
oil |
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| 8 |
skinless, boneless chicken thighs, sliced |
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| 1 |
onion, chopped |
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| 2 |
garlic cloves, chopped |
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| 1 tsp |
cumin seeds, coarsely crushed |
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| 2 |
large dried chiles, sliced |
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| 14 oz can |
tomatoes |
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| 14 oz can |
red kidney beans, drained |
|
| 2/3 cup |
chicken stock |
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| 2 tsp |
sugar |
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salt and pepper |
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lime wedges, to garnish |
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| 1 |
large ripe avocado, to serve |
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| 1 |
lime, to serve |
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| 8 |
soft tortillas, to serve |
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| generous 1 cup |
thick plain yogurt, to serve |
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DIRECTIONS:
- Heat the oil in a large skillet or wok, add the chicken, and fry for 3 minutes until golden. Add the onion and fry for 5 minutes, stirring until browned. Add the garlic, cumin, and chiles, with their seeds, and cook for about 1 minute.
- Add the tomatoes, kidney beans, stock, sugar, and salt and pepper to taste. Bring to a boil, breaking up the tomatoes. Cover and simmer for 15 minutes. Remove the lid and cook for 5 minutes, stirring occasionally, until the sauce has thickened.
- Halve to avocado, discard the pit, and scoop out the flesh onto a plate. Mash the avocado with a fork. Cut half of the lime into 8 thin wedges. Squeeze the juice from the remaining lime over the avocado.
- Warm the tortillas following the instructions on the package. Put 2 tortillas on each serving plate, fill with the chicken mixture, and top with spoonfuls of avocado and yogurt. Garnish the tortillas with lime wedges.
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