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

  1. Sift cornflour into a bowl with a slide, mix with wheat flour, make a depression in the middle, add salt.
  2. Beat eggs, add chopped butter. Stir the dough with your hands, pour milk on a spoon, mold a ball.
  3. After wrapping the dough in foil, leave to cool for at least an hour.
  4. Fry the chicken with any hot spices, seasoning with lime juice. So that the onions do not taste bitter, pickle them in vinegar.
  5. When the fillet is cooked, add the beans and corn.
  6. Add cherry tomatoes.
  7. Prepare the forms. Divide the dough into pieces, put in molds, crush evenly and form a basket.
  8. 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.
  9. Cool corn baskets at room temperature. Cut the pepper and celery into strips.
  10. Put lettuce leaves in a small basket, layers – onions and warm chicken mixture mixed with garlic.
  11. Top with mayonnaise, ketchup. Bon appetit!

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