- Number of people: 4 to 6
- Preparation time: 40 minutes
- Cooking time : 30 minutes
- Accessories needed: rosette, drip pan, barbecue, stone
Ingredients
For the chicken
700 g chicken fillets
2 large tablespoons Nomie Chicken Jerk Rub
A little olive oil for cooking
Salt
For the guacamole
3 ripe avocados
1 small tomato
2 limes
1 small red onion
6 sprigs of fresh coriander
a few pinches of Espelette pepper
1 to 2 tablespoons of olive oil
A little salt
For the pico de gallo sauce
8 to 10 tomatoes of the roma or olive type
1/2 red onion
juice of 1 lime
1 clove of garlic
1 tablespoon of olive oil
15 sprigs of coriander
Salt
For the tortillas
250 g corn flour
120 g wheat flour (as a supplement)
30 cl water
1 teaspoon fine salt
For serving
1 pot of double cream
- 2 to 3 limes
A few coriander leaves
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Preparing and cooking the chicken
Cut the chicken fillets into pieces and coat them with the spice mixture. Place in the fridge for at least 3 hours. Heat the Augoust outdoor oven to 200°C with the drip pan and the barbecue. Place the chicken bites on top and season with salt. Roast and keep warm.
Preparation of the guacamole
Cut the avocados in half, remove the flesh and place in a large bowl. Add the juice from the freshly squeezed lemons and mash with a fork. Remove the seeds from the tomato and dice it finely, peel and finely chop the onion. Add them to the mixture with a few pinches of Espelette pepper and the olive oil. Chop the coriander and add it to the mixture. Season with salt. Mix one last time, cover and chill until ready to serve.
Preparation of the pico de gallo sauce
Remove the seeds from the tomatoes and cut them into small cubes. Peel the onion and garlic and chop them very finely. Mix the ingredients in a bowl and add the lime juice and olive oil. Chop the coriander, add it and salt to taste. Set aside in a cool place until ready to serve.
Preparing and baking the tortillas
Place the corn flour and salt in a bowl. Add the water a little at a time and mix the dough by hand until it has a smooth but soft texture like play dough. Add a little wheat flour to adjust the consistency and flour the work surface well. Divide the dough into 12 portions, roll out into small patties (with a tortilla press or rolling pin). Place the rosette and the stone in the Grill Oven, maintain a temperature of 220°C and cook the tortillas on one side and then the other for a few minutes until they are coloured with small brown spots. Cover with a cloth and keep warm.
Serving
Arrange the tortillas on the table, still slightly warm, with the chicken and the bowls of guacamole and pico de gallo sauce. Add some fresh cream, a few limes cut into quarters and a few sprigs of coriander. Let everyone make their own fajitas with all the ingredients.