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Buttermilk chicken tortas
Fruit and vegetables
3 dried habanero chillies or fresh
scotch bonnet chillies
2 medium
tomatoes
1
red onion
, cut into wedges
1 large
carrot
, roughly chopped
3 large
garlic
cloves
2
oranges
, zest and juice
2
limes
, zest and juice
fresh
thyme
leaves
1 tsp
garlic
powder
½ small
cauliflower
, broken into florets
1 large
red onion
, cut into thin wedges
2
carrots
, peeled and cut into 2–3mm/¼in rounds
2 jalapeño
chillies
2
garlic
cloves
20g/¾oz fresh
coriander
, leaves picked
1
lime
, juice only
150ml/5fl oz sunflower or ground
nut
oil
80g/3oz pickled
cauliflower
(see above)
4 baby gem
lettuce
leaves
1
avocado
, sliced
1 handful
coriander
, leaves picked
Tins, packets and jars
1–2 heaped tbsp
marmalade
200g/7oz
plain flour
100g/3½oz corn or
rice flour
50g/1¾oz
polenta
Cooking ingredients
1 tsp
allspice
berries
2 tsp
coriander seeds
1
cinnamon
stick (or 1 tsp
cinnamon
powder)
4
cloves
100g/3½oz
rapeseed oil
sea salt and freshly ground
black pepper
¼ tsp
yeast
250g/9oz ‘00’
flour
¼ tsp
yeast
160g/5½oz strong
flour
, plus extra for dusting
140g/5oz ‘00’
flour
12g/1/3oz
salt
3 tsp
caster sugar
2 tsp
mustard powder
2 tsp
smoked paprika
1 tbsp
sea salt
2–3 tbsp soft
brown sugar
½ tbsp
allspice
berries
½ tbsp
coriander seeds
150ml/5fl oz extra virgin
olive oil
sea salt
Dairy, eggs and chilled
120ml/4fl oz
buttermilk
2 free-range
egg yolks
75g/2½oz
butter
50g/1¾oz hot sauce
butter
(see above)
Meat, fish and poultry
4
chicken thighs
, skinless and boneless and cut into 2cm/1in pieces
Other
4 tbsp apple
cider vinegar
1 tsp ancho powder
50g/1¾oz
panko breadcrumbs
180ml/6fl oz
cider vinegar
few fresh bay leaves
1–2 jalapeños, sliced
2 tsp
cider vinegar
75g/2½oz hot sauce (see above, or another hot sauce of your choice)
50g/1¾oz jalapeño aioli (see above)
Back to recipe
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