Time: about ½ hour plus marinating time
Servings: 4 to 6 (depending on appetite and greediness)
This is one of my favourite special treats, best in the summertime when it can be accompanied with Corona beer straight out of the bottle with lime wedges stuck in the spout. Make sure you have lots of napkins to hand. Depending on the tortillas you use, you might find they have a tendency to dribble salsa out of the bottom corners and down your arm as you eat.
- 4 boneless and skinless chicken breasts, sliced into strips
- ½ cup olive oil
- ¼ cup red wine vinegar
- juice of 2 limes
- 2 shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tsp sugar
- 1 tsp dried oregano
- ½ tsp each of ground cumin, pepper and salt
- 16 flour tortillas, warmed
- A selection of chopped avocado, tomato, cucumber, peppers, shallots or spring onions, chilli peppers, mushrooms and grated cheese
- Fresh coriander, chopped
- Salsa and sour cream
- The day before (or if you can't do it the day before, as long as possible before) mix all the marinade ingredients with the chicken and leave it all to stew in the fridge.
- Put all the chopped veggies out on the table with the salsa and sour cream.
- Fry the chicken pieces for about 10 minutes, until they are cooked through.
- Put the chicken in a covered bowl and bring it to the table, with the warm tortillas.
- How? well, you take a flour tortilla and lay it flat on your plate. Place a blob of salsa and a blob of sour cream halfway between the middle and the top. On top of these blobs, put a selection of vegetables and some chicken, finishing off with cheese, coriander and chilli (if you like that sort of thing). Fold the bottom third of your tortilla up over the filling, and bring in the two sides. Clutch firmly in both hands and start eating from the open side (the side that used to be the top).