Homemade Corn Tortillas with Chicken and Tomato Salsa

01Method

1. 1

   Stir the corn flour, salt, and herbs (if using) into lukewarm water until a dough forms. Let it rest for 20 minutes. Meanwhile, heat a nonstick skillet over medium-high heat and lightly grease it with ghee or olive oil.

2. 2

   Pinch off small pieces of dough, roll them into balls, and press or roll them out between two sheets of parchment paper (lightly oiled to prevent sticking). Don't roll them too thin — aim for smaller, thicker rounds so they hold together without cracking. Cook each tortilla in the hot skillet for a couple of minutes per side until lightly charred in spots. Serve immediately or keep warm covered with a clean kitchen towel.

3. 3

   Toss the chicken in the marinade and let it sit for about an hour. Then cook it in a nonstick skillet with a little oil or ghee. For a crispier result, you can coat the chicken in corn flour and either bake it in the oven or pan-fry it in ghee.

4. 4

   Dice the tomatoes into small pieces, season with salt and pepper, and toss with the sliced shallot or scallions and fresh basil.

5. 5

   Make the dip by stirring together the plain yogurt, finely chopped chives, salt, and pepper.

6. 6

   Load the tortillas with the chicken, tomato salsa, and dip, add any extra vegetables you like — such as lettuce, bell pepper, or cucumber — and serve.