I know 2 blogs in one day…but I posted these on Instagram and Facebook after making them for dinner and everyone wants the recipe! So… Here it is…
The Flour Tortilla can be made in advance, frozen and then re heated! The dough freezes very well too! They are so yummy and incredible easy… The recipe I use has lard in it (available from the supermarket near the butter) you could substitute, but I don’t think that taste as good (I’ve made them with butter) I usually only make half a batch but it is just me. I worked out that one batch of Tortillas that make 12-16 depending on how big you want them only cost around $1.50 is you use the cheapest flour. They are so much more expensive in the shops, aren’t as nice and have extra preservatives in them! I hope you enjoy making them as much as I did!
I love the seasoning that goes on the chicken, but you can just as easily use salt and pepper or maybe a few of your favourite herbs to add to the breadcrumbs, anything goes really!
If 600g of chicken isn’t enough to feed you family just use what your need and add more bread crumbs to the mixture 🙂
600g – 1kg of chicken breast cut into strips
1 ½ cup of breadcrumbs
2 tablespoons of Coconut oil
1 quantity of Liz’s Crispy Chicken Seasoning mix
Lettuce finely shredded
16 Flour Tortillas
Liz’s Crispy Chicken Seasoning Mix
(You could just as easily use salt and pepper or other herbs and spices you like that are in your pantry)
2 teaspoons of cumin
2 teaspoons of onion powder
2 teaspoons of tomato powder
1 teaspoon of garlic powder
1 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of sumac
1 teaspoon of white pepper
(I buy my herbs and spices online from www.herbies.com.au they are always fresh and deliver very quickly)
Flour Tortillas (Makes 16 Flour Tortillas)
4 cups of plain flour
1 teaspoon of salt
2 teaspoons of baking powder
3 tablespoons of lard
1½ cups of water
Method – Chicken
1. In a bowl, combine all the ingredients of the Seasoning mix and add the breadcrumbs, mix well and put into a large plastic bag with no holes.
2. Put chicken strips into the seasoning mix bag and toss until all the chicken is covered
3. Heat oil in a large pan and cooked coated chicken at a medium to heat. (Be careful not the have the heat too high as is will burn quickly without cooking the chicken inside and overcrowding the pan with make them soggy not crispy)
4. Place lettuce, tomatoes, grated cheese, sour cream, mashed avocado and crispy chicken on the table so everyone can make up their own version depending on their food preferences (you could add finely sliced onion, capsicum, grated carrot as well)
5. To make up the Tacos, place lettuce, tomato, cheese and crispy chicken on tacos and top with sour cream and mashed avocado
Method – Flour Tortillas
1. Combine flour, salt and baking powder into a mixing bowl
2. Rub in lard with fingers until mixture resembles breadcrumbs and lard is fully incorporated.
3. Add water and mix well until all combine.
4. Place mixture on a lightly floured bench and knead for a few minutes. (if you have a Kitchen Aid or Thermomix you can so the same process in the machine)
5. Cut mixture into 16 equal sections and roll them into a ball, cover with a tea towel while you individual roll out each ball for cooking.
6. Roll out each ball into thin rounds, always rolling from the centre out and turning as you go to get a nice round tortilla
7. Put a dry frying pan on a high heat and cook each tortilla both side until bubbles formed and there are a few golden brown bits on each tortillas. I find that I have enough time to roll out a tortilla as one is cooking so I get a bit of a production line going.
8. Place each completed tortilla on top of each other with a towel over the top. Then cover them covered with plastic wrap on a plate so they sweat and go nice and soft. If they go cold the stack may be reheated in the microwave for 20 – 30 seconds but I find that they stay warm for a while if you cover the plastic covered plate with a tea towel.
Ingredients – Makes 16 Flour Tortillas
600g Plain Flour
1 teaspoon Salt
2 teaspoons Baking Powder
Method – Flour Tortillas
1. Place Flour, Salt, Baking Powder and Lard into Mixing Bowl 30 seconds/gradually from speed 1 – 5
2. Add water and mix backwards for 30 seconds/speed 4
3. Kneed function for 2 minutes
4. Follow conventional method from number 5 to 8 to continue making Tortillas.
Method – Steamed Chicken
1. Combine all ingredients contained in Liz’s Crispy Chicken Seasoning Mix (You could just as easily use salt and pepper or other herbs and spices you like that are in your pantry) in a bowl and rub into 1 kg of chicken tenderloins (I just use chicken breast cut into strips).
2. Place marinated Chicken strips into both layers of the Varoma, larger strips on the bottom and small strips on the top (I have got up to 2kg of chicken in the Varoma, it just needed to cook a bit longer and I kept checking the water to make sure it didn’t go dry in the mixing bowl).
3. Fill mixing bowl with 600g of water. Place Varoma on top and cook for 20-30 minutes/Varoma/Speed 1 (time depends on how thick your chicken strips are).
4. Place lettuce, tomatoes, grated cheese, sour cream, mashed avocado and crispy chicken on the table so everyone can make up their own version depending on their food preferences (you could add finely sliced onion, capsicum, grated carrot as well).
5. To make up the Tacos, place lettuce, tomato, cheese and crispy chicken on tacos and top with sour cream and mashed avocado.