Mexico Wraps with Homemade Fries

Ingredients

• 200 g wheat flour
• 100 g corn flour
• 1 pinch salt
• 4 Tbsp sunflower oil
• 100 ml water
• 300 g chicken meat
• 1 green bell pepper
• 1 red bell pepper
• 100 g canned corn kernels
• 2 tbsp oil
• 2 Tomatoes
• Salt
• black pepper (ground)
• cayenne pepper (to taste)
• 1 kg large potatoes (starchy)
• 1.5 l frying oil (or other oil)
• Salt

Instructions

1. 1.

   For the tortillas mix the two flours, then knead with salt, oil and water into a smooth dough and let it rest covered for about 20 minutes. Knead the prepared dough again on a floured surface, divide into 8 pieces and roll each into a circle (about 25 cm diameter) thinly with a rolling pin; fry each side for about 1 minute in a non‑fat pan until dark brown spots appear. When the dough rises, press it down again with a spatula, then set the finished tortillas warm.

2. 2.

   For the filling wash, trim and halve the peppers, remove seeds and cut into small pieces (5–10 mm). Drain the corn. Boil the tomatoes briefly, peel, seed and dice them. Cut the chicken into small cubes (5–10 mm) and sear in 1 tbsp hot oil for a short time, season with salt and pepper, set aside warm. Sauté the pepper pieces in the remaining oil for a few minutes, then add the tomato cubes and corn and cook together; season again and mix with the chicken. Season the filling with cayenne pepper. Spread some filling on each warm tortilla, roll up and cut crosswise as desired.

3. 3.

   For the fries heat the fryer to 165 °C or heat oil in a large pot (oil is hot when bubbles rise from a wooden spoon stick). While this heats, peel the potatoes, cut into sticks and dry thoroughly. Fry the potato sticks portion‑by‑portion for about 5 minutes until soft but still pale; remove. Raise the temperature to 190 °C, fry again portions for about 2 minutes until crisp; remove, drain well and season with salt.