This recipe is from The Griddle Cookbook by Löic Hanno. Download your own copy here!

Prep Time: 45 minutes | Marinate Time: 3 hours | Cook Time: 10 minutes | Serves: 4

For garnish

  • 2 cloves garlic, minced
  • 1 onion, minced
  • 1 chile pepper, sliced
  • 5 boneless, skinless chicken
  • thighs, cut into very small cubes
  • juice of 2 limes
  • 1 teaspoon ground cumin
  • dried oregano
  • 1 bay leaf
  • 2 tablespoons olive
  • oil, for cooking

For the tortillas

  • 1 1/2 cups all-purpose flour
  • 1 packet yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup lard or 2 1/2 tablespoons olive oil
  • 2/3 cup hot water

For the salsa

  • 4 tomatoes, seeded and diced
  • 1 red onion, diced
  • 1/4 bunch cilantro, chopped
  • juice of 1 lime
  • salt, to taste



1. Prepare the garnish. Mix the garlic, onion, and chile in a bowl with the chicken. Add the lime juice, cumin, oregano, and bay leaf. Let marinate for 3 hours in the refrigerator.

2. Make the tortillas. In a bowl, combine the flour, yeast, salt, sugar, oil, and hot water. Work the dough for 5 minutes until it is smooth. Cover and let stand for 1 hour in a warm place.

3. Prepare the salsa. Mix the tomatoes, onion, and cilantro in a large bowl, then add the lime juice and salt. Set aside.

4. Divide the dough into 4 balls. Divide each ball in half to make 8 balls. Roll each of these out with a little flour to form 6-inch discs.

5. Preheat the griddle to medium heat. Cook the tortillas with a little lard or olive oil for 1 minute on the first side and 30 seconds on the second, then set aside. Cook the chicken at high heat in olive oil for 4 minutes, stirring constantly.

6. To serve, garnish the tortillas with the chicken and salsa.

You can add sliced avocado or grated cheddar cheese to the freshly cooked meat.