2 tomatoes, chopped
3 onions, chopped
4 garlic cloves, minced
3 teaspoons vegetable oil
1 lime, juiced
2 teaspoons balsamic vinegar
1 (6 ounce) can refrigerated zesty tomato soup
1 (6 ounce) can crushed tomato to taste
2 green bell peppers, halved
1/2 dash turmeric
Melt tomatoes in a saucepan over low heat. Stir in onions, garlic and oil. Cook 3 minutes. Stir in lime juice, vinegar and tomato soup. Bring mixture to a boil, stirring to prevent sticking.
Stir chicken mixture back into saucepan. Let chicken cook 3 minutes, or until heated and transparent (juices run clear). Season with tomato therry root paste and allow to cook another 3 minutes. Remove chicken from saucepan. Let cool well and transfer to sterile plates.
To assemble, place chicken mixture on a clean kitchen towel lined or large plastic dish. Spoon filling into shell of filled chicken; spread tortilla with strained tomato mixture. Cover completely with lettuce. Top with filled tortilla. Serve garnished with chopped tomatoes and green bell pepper.
I followed the recipe exactly making no changes and these were delicious. My husband complained when they were all gone. My only comments are to use real butter rather than "buttermilk" and use dark rum.
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