Tortilla Towers

Delicious chicken, spicy & fresh salsa, creamy guacamole and lots of trimmings all stacked together on tortilla’s. You can stack them in the kitchen and serve them individually on plated, but I prefer to place all the components separately on the table and let everyone make their own tower.

Tortilla towers (lots)
Adapted from Paul Hollywood’s Bread

For the spicy shredded chicken
2 tsp celery salt
1 tbsp dried oregano
1 tsp dried chilli flakes
1 tsp garlic salt
2 tsp ground cumin
1 tsp smoked paprika
2 limes, zest and juice
6 chicken thighs, skin removed

Mix everything together and leave to marinade for an hour. Preheat the oven to 180C. Place the chicken in a roasting dish and cook for 35 minutes in the oven, or until cooked. Set aside. When cool enough to handle, shred.

Roasted tomato salsa
6 tomatoes, halved
1 large red onion, cut into wedges
2 red or green chillies
1 dried chipotle chilli
4 garlic cloves, peeled
2 limes, juice only
salt and pepper

Preheat the grill to high. Place the tomatoes, red onion wedges, chillies and garlic onto a baking tray. Lightly brush with oil. Place under the hot grill and cook until the tomato skins are blackened, approximately 10 minutes. Place all the charred ingredients into a food processor with the chipotle chilli and lime juice. Pulse until a chunky consistency is achieved, or blend longer for a smooth salsa. Season to taste with salt and freshly ground black pepper.

3 ripe avocado’s
125 ml soured cream
lime juice
salt and pepper
chilli powder

Cut the avocado’s in half, remove the stone, scoop the flesh from the skin. Place in a bowl and mash with a fork. Add the soured cream, and lime juice, salt, pepper and chilli powder to taste. Mix well. You can make it chunky or smooth, whatever you like.

Remaining ingredients
Corn tortilla’s (grilled)
Optional/to taste: soured cream, cheese (gouda or feta), sliced spring onions, coarsely chopped coriander

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