Mexicoooo! Tortillas with smoked chicken!

Preparation:

First, let the chicken thighs come to room temperature. Season the chicken thighs on both sides with salt and pepper using your pepper mill and salt mill. We love a good bite, so don’t be stingy.

What to do with your KLAUWE:

To achieve the best result, we will first smoke the chicken thighs on your KLAUWE. This means that when the coals are burning and turning grey, place the fire basket at the very bottom (level 5) of the KLAUWE, the filled water pan above it (level 4), and then the grill rack on level 2 (from the top). Once you have set up the levels and the temperature rises to around 100 to 120 degrees Celsius, it’s time for the smoking wood. Add this via the rear air vent of your KLAUWE.

When you place the smoking wood on the fire, close all the air vents (front and back and also the lid vent) and wait for about 4 minutes. The temperature in your KLAUWE will drop slightly, but that’s okay. You’re letting your KLAUWE smolder for a bit.
After these 4 minutes, set the lid vent halfway open and open the front air vent of your KLAUWE halfway to fully open. You will see that your smoking wood, preferably old vine branches, will start to smoke well! That’s great and especially tasty! The temperature will rise again, and it should.

Keep the temperature roughly between 100 and 120 degrees Celsius. If the temperature gets too high, close the front air vent a bit more. If the temperature lags, give your KLAUWE a bit more air by opening the front air vent further.

While the chicken is on the KLAUWE, cut the zucchini, bell pepper, onion, and garlic cloves. Also, make a sauce from crème fraîche, yogurt, and dill. You have 30 minutes for this.

Take the tortillas out of the package and spread a thin layer of the sauce you just made on one side of each tortilla. Set the “smeared” tortillas aside.

The next step:

After the chicken thighs have been on the KLAUWE for half an hour, it’s time to remove the water pan from your KLAUWE. Move the fire basket to level 4 (one level higher) and place the grill rack on level 2 (from the top).

This is the phase where we “finish grilling” the chicken thighs. This means making a slightly crispier crust on the outside of the chicken thighs. For the best results, close the lid of your KLAUWE between turning the chicken thighs regularly. Make sure not to let the chicken thighs turn dark brown/black! Stay close and watch it!

After about 10 minutes of finishing grilling the chicken thighs, remove them from your KLAUWE and set them aside.

The chopped vegetables:

Take a barbecue pan (with holes) or a fireproof dish that fits on your KLAUWE. Place this barbecue pan on the rack where you just smoked and grilled the chicken thighs.

If you’re using the handy barbecue pan, make sure the vegetables (including the onions) aren’t finely chopped. You want to keep your vegetables in the pan. You can finely chop them just before the filling goes onto the tortillas.

If you’re using a fireproof dish, cut the zucchini lengthwise into long pieces, sprinkle them with a bit of olive oil, and place them on the grill, not in the dish. The rest of the vegetables go into the dish. The advantage of a fireproof dish is that you can finely chop the garlic and onion.

In the barbecue pan, sauté the chopped zucchini, onion, garlic, bell pepper, and corn. The vegetables should become translucent, soft, and slightly browned. (They don’t need to be fully dark brown.) Add salt and pepper to the vegetables, along with the tablespoons of oregano and the juice of one lime.

For a dish like this, you’re free to choose the vegetables for your filling. Want to add olives and chili peppers? Be our guest! That’s the beauty of Mexican cuisine; they’re relaxed, and with tortillas, you can go in any direction.

Finally, add the smoked chicken to the pan to warm it up. The advantage is that now all the ingredients are in one pan. When you remove the pan from your KLAUWE, close the lid again. We’ll need your KLAUWE later, and it’s good to maintain the temperature.

Filling your tortillas:

Take your barbecue pan (or fireproof dish) with the vegetables and chicken to the tortillas. Cut the smoked chicken into smaller pieces or strips.

Distribute the vegetables and chicken over the tortillas. Finally, place slices of cheddar cheese over the filling on each tortilla, then fold the tortillas in half.

Be careful not to overfill your tortillas. Since you’ll be folding them, the filling will double in thickness. You can also choose to cover only half of each tortilla with vegetables and smoked chicken. This makes folding easier.

The finishing touch:

Bring the filled tortillas back to your KLAUWE for the finishing touch. It should still be nicely heated with the lid closed. Place the prepared tortillas on your grill. Stay close and turn them regularly to prevent burning.

When flipping the tortillas, make sure the filling doesn’t fall out! Keep the “fold” of the tortilla down when you flip. “Flip over the fold,” as they say. (The opening of the tortilla should remain on top when flipping.)

Now let the tortillas sit for a few minutes. Since the vegetables and smoked chicken are already cooked, you just need to warm up the cheddar cheese, the sauce, and the tortilla itself. Usually, 2 to 3 minutes per side on the grill is enough. The tortilla should be slightly crispy but not hard. That’s how our Mexican friends designed it.

After a few minutes, remove the tortillas from your KLAUWE. If you have big eaters, serve the tortillas as they are. If you have smaller eaters or more dishes for your friends, consider cutting the tortillas into smaller pieces before serving.

Bon appétit and don’t forget: Eat with your KLAUWE and Impress Your Friends!