Soft flour tortilla with bbq chipotle chicken and a lime and black bean salsa

• Meat

  • 4 Chicken breast, fillets

• Produce

  • 1 Avocado, large
  • 4 Chipotle chillies, dried
  • 1/2 cup Coriander, leaves
  • 1 Garlic clove, small
  • 2 Garlic cloves, skin on
  • 1 Jalapeno chilli
  • 3 Limes
  • 1 1/2 Red onion, small
  • 2 large bunches Rosemary

• Condiments

  • 1 Lime and black bean salsa
  • 1 Quantity lime and black bean salsa

• Baking & Spices

  • 2 tsp Baking powder
  • 3 cups Plain flour
  • 1 tsp Salt
  • 1/2 tsp Sea salt, flaked
  • 1 tsp Sea salt flakes
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Cider vinegar
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Bread & Baked Goods

  • 1 Flour tortillas, soft
  • 1 Quantity warm flour tortillas

• Dairy

  • 80 g Butter
  • 1 Sour cream

• Liquids

  • 1 cup Water

• Other

  • 1 X 440 g can black beans, drained and rinsed

Found on nonnascooking.com

Description

Directions

• 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.