Chicken Heart Tacos
4 servings
180 minutes
Chicken heart tacos are an unusual blend of Mexican street food and deep, rich flavors of spicy sauce. This recipe combines the texture of tender hearts with the aroma of lime and lemongrass, along with the creamy softness of coconut cream. The base of the dish consists of freshly made tortillas from wheat and corn flour that serve as the perfect shell for the spicy filling. Sautéed vegetables including bell peppers and onions add juiciness while chili provides a bright spicy accent. The combination of fish sauce, brown sugar, and spices creates a refined balance of flavors—sweet, sour, and spicy at once. This dish is perfect for a cozy evening with friends or a family dinner when you want to try something new inspired by Mexican cuisine.
1
Boil the corn until cooked and cut the kernels off the cob.
- Fresh corn: 1 piece
2
Knead the dough from wheat and corn flour, water, 60 ml of sunflower oil, and half a teaspoon of salt.
- Wheat flour: 170 g
- Cornmeal: 80 g
- Water: 130 ml
- Sunflower oil for frying and salads: 150 ml
- Salt: to taste
3
Chop sweet pepper, chili, and onion coarsely, fry them in sunflower oil, add salt and sugar to taste, and drizzle with lime juice.
- Bell pepper: 3 pieces
- Chili pepper: 2 pieces
- White onion: 1 head
- Sunflower oil for frying and salads: 150 ml
- Salt: to taste
- Brown sugar: to taste
- Lime: 1 piece
4
Fry chicken hearts in sunflower oil, add chili, lime leaves, lemongrass, brown sugar, coconut cream, fish sauce, lime juice and some lime zest, mix everything.
- Chicken hearts: 500 g
- Sunflower oil for frying and salads: 150 ml
- Chili pepper: 2 pieces
- Kaffir lime leaves: 4 pieces
- Lemongrass: 2 pieces
- Brown sugar: to taste
- Coconut cream: 200 ml
- Fish sauce: 2 tablespoons
- Lime: 1 piece
5
Roll the dough into small round flatbreads and fry them in a dry pan. Place hearts and vegetable filling on the cooked flatbread and sprinkle with chopped greens.
- Cilantro: 70 g