I don't eat mexican food that often. Not because I don't love it (even if I'm not a big fan as well), but mainly because I don't like industrial and tasteless mexican food we can find at the supermarket.
Last week, I've decided to give it a try making my own mexican tortilla and it was so good: tasty, soft with a delicious hand-made rough side.
After a few tries I've managed to make tortillas that won't break up once they have started to cool down, which is a good point.
I also wanted this meal healthy and served it with chicken and a delicious and fresh pinapple salsa.
Makes 8 :
240 gr corn flour
160 gr wheat flour
50 gr melted butter
1 tsp salt
20 cl water
3 chicken breast
3/4 red capsicum
1 green chili
1/2 red onion
Salt & pepper
1 small pot spicy chili sauce
* Start baking the tortillas mixing in a big bowl the 2 flours and salt.
* Add alternatively a bit of melted butter and water stirring with a fork.
* Knead the dough for 2-3 minutes.
* Cover with a linen and set aside for 30 minutes at room temperature.
* Cut the chicken breast into small pieces and cook them on a fry pan or wok with a tbsp of olive oil.
* Diced the onion, capsicum, chili and pineapple and combine them with some olive oil, salt and pepper into a big bowl. Set on the fridge until serving.
* Divide the dough into 8 equal parts. Flat them with a rolling pin to make a 3-4 mm width tortilla.
* Preheat a pan on medium heat.
* Put a tortilla in it and allow to cook 1 minute or so on each side. Some blisters have to appear on the top.
* Put immediately the cooked tortilla into a container covered with a moist linen (it will make your tortillas stay soft).
* Continue cooking the tortillas left and immediately serve with the pineapple salsa, chicken and hot chili sauce.