|8||tortillalefser (ca. 24 cm)|
|700-800 g||kylling , i strimler|
|3-4 ss||tacoolje (se oppskrift)|
|1||løk , i ringer|
|2||rød paprika , i strimler|
|1||gul paprika , i strimler|
|3-4 ss||tacoolje (se oppskrift) eller tacokrydder (smak til)|
|200 g||cheddar eller annen ost, revet|
|salt og pepper (smak til)|
PICO DE GALLO
|4||plommetomater , i små terninger|
|1/2-1||rødløk , finhakket|
|2 fedd||hvitløk , finhakket|
|1||rød chili , finhakket|
|1 ss||extra virgin olivenolje|
|1/2||lime (smak til)|
|salt (smak til)|
|frisk koriander (smak til)|
TACOOLJE (10+ porsjoner)
|2||rød chili (med frø)|
|4 fedd||hvitløk , i grove biter|
|1 ts||pepper (nykvernet)|
|1/2 ts||oregano (tørket)|
|1 1/2 dl||nøytral matolje|
SLIK GJØR DU
PICO DE GALLO
Divide the tomatoes in two, dug the soft kernel with a teaspoon and cut the rest of the tomato into small cubes. Add red onions, garlic and chili and stir well together. Season with lemon, olive oil, salt and freshly chopped coriander. Leave the salsa to pull for 30-60 minutes before serving. (The tomato salad is not as durable and should therefore be made within a few hours before serving.)
Run all the ingredients of the tacool in a blender until you have a smooth mix. If you want a slightly mild variant, you can remove the seeds in Chile. You only use some of the tacool in this recipe, so feel free to keep the rest on clean and dry glass and store it in the fridge (durable for several weeks). Use the tacool in the same way as tacokrydder, 4-5 ss per. kg. meat / chicken or to taste.
The tacool can optionally be replaced by homemade tacokrydder .
Cut the chicken and vegetables as indicated so that you have everything ready before you get started. Season the chicken with salt and pepper and fry it quickly in a deep frying pan / frying pan until it is almost crushed. Add page. (You may want to use ready-cooked chicken – pick the meat off the hull and warm it up quickly with the vegetables, see below.)
Then cook the vegetables until the bulb is smooth and soft and the bell pepper is tender. Put the chicken back in the saucepan, add the tacoolie (taste to) and gently twist. Distribute chicken fillet in 8 tortillas with approx. half of the cracked cheese and roll together. Place the rolls in a greased refractory dish and sprinkle the rest of the cheese over.
Stir at 200 degrees (upper and lower heat) in the middle of the oven for approx. 15 minutes, until the tortillas have taken a little color and the cheese is golden.
Served and enjoyed immediately with pico de gallo and escape as an accessory.
PS. I’m in the semifinal in three categories in the VIXEN Influencer Awards 2017, the year’s fluctuations in food, the year’s business and the year’s fluctuations! I’ll be very happy if you want to vote me on to the final in one or more of these categories Click here to get to the poll pages . It is possible to vote several times and you can vote every 12 hours until 15 January, if you want to.