World Cuisine

  • 300 g (10 oz) masa harina or fine cornmeal
  • ½ teaspoon salt
  • 300 ml (½ pint) hot water
  • 6 tablespoons vegetable oil
  • 1 ready-cooked chicken breast, shredded
  • 1 green chilli, deseeded, if liked, and chopped
  • 1 garlic clove, chopped
  • 3 canned tomatillos or 1 large tomato
  • 2 spring onions, chopped
  • handful of coriander leaves, chopped

Place the masa harina or cornmeal in a bowl and add the salt. Add the measurement water and 2 tablespoons of the oil and mix together to form a dough. Divide the dough into 16 equal pieces and roll each into a ball, then roll out on a lightly floured work surface to 5 cm (2 inch) diameter rounds. Alternatively, flatten the dough pieces using a tortilla press (see page 160).

Heat a large, dry nonstick frying pan until hot, add the half the tortillas and cook for 1–2 minutes on each side until just golden and a little charred. Repeat with the remaining tortilllas.

Meanwhile, make the salsa. Place all the ingredients in a food processor or blender and whizz to form a coarse purée.

Heat 2 tablespoons of the oil in a frying pan, add half the tortillas and cook for about 2 minutes on each side until golden. Remove from the pan and set aside. Repeat with the remaining tortilllas, adding more oil if needed.

Arrange the crispy tortillas on a serving plate, scatter over the chicken and drizzle over the salsa. Serve immediately.

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