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The tortillas were made using a recipe similar to week 19. The filling consisted of:
2 chicken breasts, sliced.
1 medium onion
2 cloves of garlic
The chicken and vegetables were sliced and fried before being mixed with the seasoning. The tortillas were cooked then sprinkled with grated cheese. A few tablespoons of the filling were spread over the cheese, then a tortilla was put on top.
These were served with the remaining corn muffins which we made a few days ago:
We originally made these because we were going to a mexican-themed at a colleagues house. He is a vegan so we thought we should bring something he could eat.
The recipe is based on one we found at allrecipes.com.
1½ tsp cornflour and 2 tbsp water
1 cup yellow cornmeal
½ cup plain flour
2 tbsp baking powder
2 tbsp sugar
2 tbsp vegetable oil
1 cup water
½ tsp salt
2 fresh chillies, finely chopped.
Mix together the cornflour and the 2 tbsp water in a cup. Alternatively for a non-vegan version, use 1 egg.
In a bowl, mix together the dry ingredients and chillies then blend in the oil, water and the cornflour paste.
Spoon into muffin cases and bake in a pre-heated oven (gas mark 8, 230°C) for 10 to 15 minutes.
The resulting muffins were a little dry but they tasted fine and worked well if you ate them with a bowl of chilli and dunked them in the sauce.