serves
4–6
prep
40 minutes
cook
35 minutes
difficulty
Mid
serves
4–6
people
preparation
40
minutes
cooking
35
minutes
difficulty
Mid
level
Ingredients
- 1 small red onion, peeled leaving the root end attached and cut into quarters
- 2 garlic cloves, skin on
- 4 dried chipotle chillies
- 1 tsp cumin seeds
- 1 tsp sea salt flakes
- 2 tbsp cider vinegar
- 4 chicken breast fillets
- 2 large bunches rosemary
- 1 tbsp olive oil
- 1 quantity warm flour tortillas
- 1 quantity lime and black bean salsa
- 1 large avocado, flesh scooped out
- sour cream, for serving
Soft flour tortillas
- 3 cups plain flour
- 1 tsp salt
- 2 tsp baking powder
- 80 g butter, roughly chopped
- 1 cup warm water
Lime and black bean salsa
- 1 x 440 g can black beans, drained and rinsed
- 3 limes, peeled and segmented, reserve the membranes
- ½ cup coriander leaves, roughly chopped
- ½ small red onion, finely diced
- 1 small garlic clove, crushed
- 1 jalapeno chilli, seeded and finely diced
- ½ tsp flaked sea salt
- ½ tsp sugar
Makes approximately 16 soft flour tortillas. If you are stuck for time, instead of making these tortillas, you could buy some good quality tortillas.
Chilling time 30 minutes
Standing time 15 minutes
Instructions
Heat a dry griddle plate or heavy-based frying pan over a low heat, place on the onion, garlic cloves and chipotle chillies and roast until each is nicely charred.
Remove the skins from the garlic and combine with the onion, chilies, cumin seeds, salt and cider vinegar in a food processor, process until smooth. Store in a jar in the refrigerator, any remaining paste will keep for up to a month.
Slice chicken breasts fillets across the grain into 4–5 thick slices. Remove the leaves from the lower parts of the rosemary stalks and thread on the chicken. Combine 4 tablespoons of the chipotle paste with olive oil and rub onto the chicken skewers. Marinate in the refrigerator for 30 minutes.
Barbecue the chicken over a medium heat for 2–3 minutes on each side or until cooked through.
Serve chicken on a platter with warm flour tortillas, lime and black bean salsa, avocado and sour cream.
To make the tortillas, sift the flour salt and baking powder in a large bowl.
Rub the butter into the flour until it resembles breadcrumbs. Carefully add the warm water a little at a time until it forms a soft dough. It may not take all of the water.
Turn the dough into the bench and give a light knead. Break the dough into 50 g balls and leave on a lightly floured bench. Cover with a tea towel and to stand for 15 minutes.
Heat a dry flat griddle plate or a heavy-based frying pan over a medium heat. Take a ball of dough and flatten in your hands until approximately 10 cm. Place into a tortilla press or roll out with a rolling pin to approximately 20 cm.
Place onto the dry griddle plate and cook for approximately 30 seconds or until small bubbles blister on the tortilla, turn it over and cook for another 30 seconds. Remove from the griddle and keep warm wrapped in a clean dry tea towel.
To make the lime and black bean salsa, combine all of the ingredients, except for the lime membranes in a bowl, toss lightly. Squeeze the juice from the membranes over the salsa and use immediately.
the food dept. fact
• Make the tortillas ahead of time, and reheat by wrapping them in foil and placing in a low oven or take the foil off and give them a quick burst in the microwave.
• Try adding some chargrilled corn to the salsa. Chargrill a peeled cob of corn until blackened, cut the corn from the cob and add to the salsa.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
