Tacos with Chicken Hearts

Ingredients

• Wheat Flour 5 oz
• Corn Flour for Polenta 5 oz
• Chicken hearts 20 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 5 fl oz
• Brown Sugar to taste
• Fish Oil 2 spoons
• Kaffir Lime Leaves 4 pieces
• Lemongrass 2 pieces
• Cilantro 0 oz
• "Sloboda Sunflower Oil for Frying and Salads" 5 fl oz
• Water 5 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.