Ingredients:
For tortilla:
- 200 grams of cornmeal
- 2 tablespoons wheat flour (to pour)
- 50 grams of butter (or margarine)
- one third cup of hot water (not boiling water)
- pinch of salt
For the filling:
- 1 chicken breast
- 1 tomato
- 1 small onion
- 5 champignons
- 100 grams of canned corn
- 100 grams of Chinese cabbage
- a few cloves of garlic
- spices (paprika, chili, black pepper, cumin, paprika, turmeric)
- 1 tablespoon of tomato paste
- lettuc
Sauce:
- 2 tablespoons of olive oil
- 1 tablespoon of tomato paste
- 1 tablespoon of lemon juice
- 2 cloves of garlic
- pinch of salt
1. Mash the margarine with the flour. Knead the dough, gradually pouring water. When the dough becomes plastic, wrap it in plastic wrap and put it on for half an hour in friedge.
2. Peel the onions and mushrooms, diced onions, mushrooms cut into slices. Mushrooms stew with onions for 10 minutes.
3. Chicken fillet cut into small pieces and fry until cooked, add salt, add spices, tomato paste, garlic rub on a grater. Add stewed mushrooms and cook another 1-2 minutes.
4. Cabbage cut into strips, tomatoes cut into small cubes.
5. Remove the dough from the refrigerator, roll out into thin cakes. Bake tortillas frying pan, make sure to not burned. Bend cake while hot.
6. Put lettuce leaves to tortilla, then add heated chicken meat with mushrooms and vegetables. Pours sauce. Tacos ready!
Our tacos came not such spicy as authentic Mexican, quite delicate aftertaste, with a pleasant acidity.
Bon appetit!
