Brunch / Dinner

Savory Corn Tortillas with Spicy Chicken Ragout & Pepitas Pesto


The base for this dish is a “tortilla” in that it’s made without egg or a leavening agent, but similar to a pancake because of the ratio of cornmeal to liquid.  We wanted something with enough body to support the ragout, goat cheese and pesto, but simple enough to suggest a rustic Mexican meal. Swap the Chicken Ragout for poached or fried eggs, crumble on a little bacon and call it breakfast.  Whatever, this is something you’ll make often!

Savory Corn Tortillas with Spicy Chicken Ragout & Pepitas Pesto

Click Here For Printable Recipe


1 cup organic corn meal

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

2 tablespoons olive oil

1 cup hot chicken broth (more if the batter is too stiff)

1/2 cup fresh corn kernels

grape seed oil or clarified butter for cooking


1.  Combine the dry ingredients in the bowl of a stand mixer. Add the olive oil and hot broth. Stir to blend.

2.  Add the corn kernels and stir to blend – set aside to rest for 20 – 30 minutes (or refrigerated overnight.)

3.  Heat a heavy pan over a medium heat.  Add a little grape seed oil and spoon the batter in 1/4 – 1/3 cup portions into the pan, taking care to spread it to 1/4 inch thick.  Cook until small bubbles appear, the flip and finish the second side. Plate immediately or transfer to a plate and keep warm until ready to top with the ragout.

Spicy Chicken Ragout


3 tablespoons olive oil

1 small onion, diced

1 teaspoon cumin seeds

1 teaspoon chili powder

1/2 teaspoon fresh ground pepper

1/8-1/4 teaspoon chili pepper flakes, depending on the “heat” you prefer

2 cups chopped fresh tomato

1 cup chicken broth

2 cups “pulled” roasted chicken, light and dark meat

1/2 teaspoon salt


1.  Heat a heavy saute pan over a medium heat.  Add the olive oil and onions.  Cook until the onions begin to soften.

2.  Add the cumin seeds, chili powder, pepper, and pepper flakes. Continue cooking until the onions begin to caramelize.

3.  Add the chopped tomatoes and continue cooking at a simmer until the tomatoes begin to break down and form a sauce, adding chicken broth as needed to keep the sauce from drying out, about 15 minutes.

4.  Stir the pulled chicken into the sauce and add any remaining broth if needed.

Serve over a warm tortilla and top with:

Crumbled Goat Cheese, our famous Three Brothers’ Guacamole, Fresh Cilantro, and (especially during the month of October) Pepitas Pesto!


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