Usuba
Tacos with Chicken Hearts in Coconut Sauce
A Mexican dish with an Asian twist. Thin flatbreads made from wheat and cornflour are filled with pan-fried chicken hearts in a spicy coconut sauce with lemongrass and kaffir lime leaves, fresh vegetables and herbs.
- Total
- 180 min
- Standard serving
- 461.9 g
Ingredients
Total 18- Wheat flour
42.5 g≈ 1/3 cup - Cornmeal
20 g≈ 2 tbsp - Chicken Hearts
125 g≈ 6 pcs - Corn
0.25 pcs - Sweet pepper
112.5 g≈ 3/4 pcs - White onion
37.5 g≈ 1/2 pcs - Chili pepper
5 g≈ 2.5 tsp - Garlic
1.5 g≈ 1/2 clove - Lime
10.5 g≈ 1/4 pcs - Coconut cream
50 ml≈ 3.5 tbsp - Brown sugar
to taste≈ 1/4 tsp - Fish Sauce
7.5 ml≈ 1.5 tsp - Kaffir lime leaves
1 pcs - Lemongrass
0.5 pcs - Cilantro
17.5 g≈ 1 cup - Sunflower oil
37.5 ml - Water
32.5 ml≈ 2 tbsp - Salt
to taste
Instructions
- 1
Step 1
Boil fresh corn until cooked, then cut the kernels off the cob.
- 2
Step 2
Knead the dough: mix 170 g of wheat flour, 80 g of corn flour, 130 ml of water, 60 ml of sunflower oil and 0.5 teaspoon of salt. Knead until smooth and uniform consistency.
- 3
Step 3
Chop coarsely 3 sweet peppers, 2 chili peppers, and 1 head of white onion. Fry the vegetables in sunflower oil until soft. Season with salt, brown sugar to taste, and drizzle with lime juice.
- 4
Step 4
Fry 500 g of chicken hearts in sunflower oil. Add 1 sliced chili pepper, 4 kaffir lime leaves, 2 stalks of lemongrass (chopped), brown sugar to taste, 200 ml of coconut cream, 2 tablespoons of fish sauce, juice and zest of 1 lime. Simmer until the hearts are cooked through.
- 5
Step 5
Roll out the dough into thin round flatbreads 15–20 cm in diameter. Fry each one on a dry skillet on both sides until light brown spots appear.
On each flatbread, arrange chicken hearts with sauce, vegetable filling, corn kernels and sprinkle with 70 g of chopped cilantro.
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