Dragging her heels somewhat, Winter finally seems to have arrived in Cape Town. And I am probably one of the few who was not sad to welcome her in. After all, what’s not to love about cosy evenings by the fire and endless amounts of comfort food? I’ve no idea what got me on this little Mexican bandwagon and the very real NEED to get my hands on some spicy chicken-filled tortillas, but we weren’t sad about that either when we descended on them with shameless greed last week.
Serves 4-6 | Preparation time 10 minutes | Cooking time 25 minutes
WHAT YOU’LL NEED
For The Chicken Filling
6 skinless, de-boned chicken breasts, chopped into small cubes (about 1/2cm squared)
1 large onion, chopped
1 clove garlic, chopped
1 green and 1 red pepper, both de-seeded and chopped
2-3 tsp cumin (start with 2, taste and add another if you like, I did)
2 tsp dried coriander
1-2 tsp dried chilli flakes or 1-2 de-seeded chopped fresh chillis
1/2 tsp paprika
1 tin chopped, peeled tomatoes
1 tin red kidney beans, drained
2 Tbsp chutney
2 Tbsp sweet chilli sauce
For The Wraps
3 avocados, peeled and roughly chopped
Juice of 1/2 lemon
1/2 tin whole kernel corn, drained
2 ripe tomatoes, roughly chopped
2 Tbsp chopped fresh coriander
1 Tbsp chopped fresh parsley
1 cup creme fraiche / sour cream
2 cups grated cheddar cheese
WHAT TO DO
1. In a large pot on high heat, add 2 Tbsp olive oil and when it’s hot fry the chicken pieces in two batches until lightly golden. Remove each batch from the pot and set aside. Add a little more olive oil, reduce the heat to medium high and fry the onions and peppers for 2-3 minutes, then add the garlic and spices and cook for a further 2 minutes.
2. Add the chicken back in along with the tinned tomatoes, increase the heat until the tomatoes start to bubble then reduce again and allow to simmer for 20 minutes.
3. During this this time, prepare everything for the tortilla fillings. Mix the avocado with the lemon juice ‘mash’ roughly with a pinch of salt and pepper and set aside in a small serving dish as a simple guacamole. Mix the corn, tomatoes and herbs together and set aside in a small serving dish as a simple salsa.
4. Add the kidney beans to the chicken mixture along with the chutney and sweet chilli sauce and simmer for a further 5-10 minutes. Also add 1Tbsp sugar if the sauce is too tart. Adding sugar to tomato-based dishes is always a good idea to fight off tartness.
5. Just before serving: Heat the tortillas in the microwave for about 1 minute until soft and warm. Lay everything out and allow people to serve themselves, filling with the chicken mixture, guacamole, salsa, creme fraiche and cheddar cheese. Wrap tightly and enjoy!
*Can easily be done with the more traditional beef, or even just vegetables like butternut and courgette for a meat-free option.
*Great dinner party food, people always seem to get excited about rolling tortillas!