Tacos with Chicken Hearts

Appetizers | Mexican cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Tacos with chicken hearts

Ingredients

Wheat Flour - 6 oz
Corn Flour for Polenta - 2.8 oz
Chicken hearts - 17.6 oz
Sweet Corn Sticks - 1 piece
Sweet Pepper - 3 pieces
Spanish onions - 1 head
Mild Chili Spice - 2 pieces
Garlic - 2 cloves
Lime - 1 piece
Coconut Liqueur - 7 fl oz
Brown Sugar - to taste
Fish Oil - 2 spoons
Kaffir Lime Leaves - 4 pieces
Lemongrass - 2 pieces
Cilantro - 2.5 oz
"Sloboda Sunflower Oil for Frying and Salads" - 5 fl oz
Water - 4 fl oz
Salt - to taste

Step by Step guide

Step 1

Boil the corn until tender and cut the kernels off the cob.

Step 2

Knead a dough using wheat flour, corn flour, water, 60 ml of sunflower oil, and half a teaspoon of salt.

Step 3

Roughly chop the bell pepper, chili, and onion, sauté them in sunflower oil, add salt and sugar to taste, and drizzle with a bit of lime juice.

Step 4

Sauté the chicken hearts in sunflower oil, then add chili, lime leaves, lemongrass, brown sugar, coconut cream, fish sauce, lime juice, and a bit of lime zest, and mix everything together.

Step 5

Roll the dough into small round flatbreads and fry them in a dry skillet. Place the hearts and vegetable filling onto the cooked flatbread and sprinkle with chopped herbs.