2 |
tomatoes |
250ml |
sunflower oil |
4 x 15cm |
corn tortillas, sliced into fine strips |
1 tablespoon |
Fire and smoke salt |
or |
Togarashi salt |
1 |
medium onion, finely diced |
1 |
celery stalk, finely diced |
1 |
medium carrot, finely diced |
1 |
habanero or jalapeno chilli, chopped |
4 |
garlic cloves, chopped |
1 |
bay leaf |
good pinch |
dried wild oregano or regular dried oregano |
2 litres |
see method for ingredients |
500g |
boneless, skinless chicken breasts |
2 |
spring onions, finely chopped |
2-3 |
limes, juiced, to taste |
1/4 cup |
chopped coriander, to garnish |