| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
Yield 6 servings
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Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs diced
- 2 tablespoons olive oil
- 1 large green bell pepper cut into thin strips
- 1 yellow onion thinly sliced
- 1 roma tomato diced
For the Spices
- 1 tablespoon annatto powder
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 teaspoons Salt
- 1/2 teaspoon black pepper
For the Tortillas
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons Salt
- 5 tablespoons vegetable oil
- 1 cup hot water
For the Salsa
- 1 lb. Roma tomatoes quartered
- 12 oz canned diced tomatoes with juice
- 1/2 cup white onion chopped
- 1/3 cup Fresh cilantro
- 2 cloves garlic roughly chopped
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons Salt to taste
MASTERS ONLY: Cilantro Lime Crema
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1/4 cup cilantro
- 1 lime zested and juiced
- 1 clove garlic
- 1/2 teaspoon salt plus to taste
Ingredients
For the Chicken
For the Spices
For the Tortillas
For the Salsa
MASTERS ONLY: Cilantro Lime Crema
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Instructions
To Make the Chicken
- Sprinkle chicken with half the spice mix. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 4 minutes per side or until cooked through. Remove from skillet.
- Stir bell pepper, onion, and remaining spices into skillet. Cook and stir for 5 minutes or until tender-crisp. Add chicken and tomatoes; cook and stir for 1 to 2 minutes or until tomatoes are slightly softened and chicken is heated through.
To Make the Tortillas
- In a bowl, combine the flour, baking powder, and salt. Add the oil, then pour over the hot water. Stir until a shaggy dough begins to form.
- Turn the dough out onto a floured counter. Use your hands to knead the dough for 1-2 minutes until it forms a smooth ball. Cover the bowl with a damp towel and let rest for 10 minutes.
- Cut the dough into 12-14 equal wedges, then roll each wedge into a ball (they don't need to be perfect). Use a rolling pin or a tortilla press to roll the dough out into an 8 – inch circle.
- Heat a skillet over medium-high heat. Add a small drizzle of olive oil, then a tortilla. Cook 30-60 seconds, until little bubbles appear on the surface. Flip and cook another 30 seconds, or until the bottom is slightly golden. Set on a plate and cover with a towel. Repeat with the remaining dough.
- Serve warm!
To Make the Salsa
- Place all the ingredients into a bowl and blend using an immersion blender. Pulse in 2 second bursts until all ingredients are chopped and combined. Don’t over blend your salsa. You want a fine texture, but not a puree.
MASTERS CLASSES ONLY
- Place all the ingredients in a bowl, using an immersion blender, blend until smooth.
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