Mexican Dinner

Written by
Rate this item
(12 votes)

Home made spelt tortillas with guacamole, veggies and chicken - lovely food for the whole family!

Ingredients Spelt Tortilla (makes approx. 8 tortillas)
  • 300 g white spelt flour
  • 150 g hot water
  • 60 g coconut oil
  • 1 pinch ground coriander
  • 1 teaspoon sea salt

Mix all ingredients together to receive a elastic, homogeneous dough. Let it rest for at least 30 minutes. Then divide into 8 equal balls and roll out each one to a very thin pancake. Bake in a hot pan without any oil and flip around constantly for 2-3 minutes. While baking, press down emerging bubbles with a spatula. Keep tortillas in the oven at 80 degrees and serve hot.

Ingredients Guacamole (serves 3-4):
  • 400 g ripe avocado
  • ½ small red chilli (remove the seeds)
  • 2 tablespoons fresh coriander
  • 1 garlic clove
  • 40 g onion
  • ½ teaspoon sea salt
  • 1 tablespoon lemon juice
  • 50 g fresh tomato
  • 1 pinch paprika powder
  • 1 pinch curcuma

Finely chop coriander, peel garlic and onion and also chop very finely. Cut chili into very thin strips. Wash tomatoes, remove the seeds and cut into small cubes.

Peel avocado, remove core and crush coarsely with a fork. Add salt and lemon juice and blend until creamy. Then add the remaining ingredients and mix well.

Ingredients Chicken Filling (serves 3-4):
  • 400 g organic chicken breast with no skin or bones
  • 1 teaspoon paprika powder
  • 2 tablespoon virgin olive oil
  • 1 pinch pepper
  • ¼ teaspoon sea salt

Cut the chicken in very thin slices (works best if you put the meat 1 hour in the freezer before). 

Heat olive oil with pepper and salt. Stir until the salt has dissolved. Then add the chicken and fry at high temperature for about 3 minutes. Lower the heat to medium temperature and dust with paprika powder, then fry for another 8 minutes, stirring constantly.

Remove from heat and pour in 4 tablespoons of hot water. Serve with spelt tortilla and veggie filling.

Ingredients Veggie Filling (serves 3-4):
  • 4 tablespoons virgin olive oil
  • 250 g carrots
  • 1 red bellpepper
  • 200 g onion
  • 2 garlic cloves
  • ½ teaspoon coarse sea salt
  • 2 teaspoons tomato paste
  • 4 tablespoons warm water
  • ½ teaspoon paprika powder

Grate carrots, peel the onions and garlic and cut into small cubes, wash pepper, clean and cut into large cubes.

Heat the olive oil in a pan. Add carrots, onions and garlic cook for 5 minutes. Add salt and mix wellThen add the tomato paste, hot water, paprika powder and pepper and let it cook for 10 minutes more minutes on low flame.

Serve with spelt tortilla. Feel free to add some grated cheese, fresh lettuce or tomato sauce.

More in this category: Veggie Lasagna »

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.