Tacos with Chicken, Vegetables, Beans
by Editorial Staff
Mexican taco salad with chicken and beans. Instead of the classic tortilla – homemade corn “baskets”.
Cook: 1 hour
Ingredients
For a corn basket (tortilla):
- Corn flour – 200 g
- Wheat flour – 20 g
- Butter – 100 g
- Quail eggs – 3-4 pcs.
- Milk (chilled) – 30 g
- Salt
For filling:
- Chicken breast fillet (chilled) – 250 g
- Canned corn – 200 g
- Canned beans, in spicy tomato dressing – 200 g
- Cherry tomatoes – 10 pcs.
- Lime – 1 pc.
- Hot ketchup – 3 teaspoon
- Mayonnaise – 2 teaspoon
- Sweet pepper
- Celery stalk
- Iceberg lettuce
- White onion
- Garlic
- Basil
- Chicken spices
- Black pepper
- Vinegar
- Vegetable oil for frying
Directions
- Sift cornflour into a bowl with a slide, mix with wheat flour, make a depression in the middle, add salt.
- Beat eggs, add chopped butter. Stir the dough with your hands, pour milk on a spoon, mold a ball.
- After wrapping the dough in foil, leave to cool for at least an hour.
- Fry the chicken with any hot spices, seasoning with lime juice. So that the onions do not taste bitter, pickle them in vinegar.
- When the fillet is cooked, add the beans and corn.
- Add cherry tomatoes.
- Prepare the forms. Divide the dough into pieces, put in molds, crush evenly and form a basket.
- Pour, for example, dry beans into the basket so that the dough does not “fit”. Preheat the oven to 180 degrees, set the convection mode, bake for about 17 minutes.
- Cool corn baskets at room temperature. Cut the pepper and celery into strips.
- Put lettuce leaves in a small basket, layers – onions and warm chicken mixture mixed with garlic.
- Top with mayonnaise, ketchup. Bon appetit!
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