SALSA
PREP: Grille the chilis.
Turn them occasionally so that they get toasty and crispy on all sides.
They might seemed ‘burnt’. Don’t worry, you don’t use the outside.When toasted, place them on a damp towel and put a second damp towel [I use an old cloth napkin] on top. Press gently.
The towels will steam the skins off. You will hear the chili ‘pop’.
Peel them, cut the stem off and set the chili aside or remove the seeds.
The seeds are the hottest part and serranos are hotter than jalapenos.
You decide if you want to remove the seeds.
Cut the skinned chilis up in strips.
One part grilled mashed chilis to two parts green Ortega chilis.Put into food processor.
Remove to large bowl.
Add at least 6 parts tiny diced tomatoes.
Add 4 parts tomatillo sauce. I use canned tomatillos.
One large red onion, diced small.
An entire bunch of cilantro – leaves, try to remove stems. Chop tiny as well.
Few dashes of pepper, salt, garlic salt and lemon pepper.
If you want to make ahead to freeze, leave out the cilantro and add it the day you will be using.
See? Easy peasy!
Friday
flour tortillas
Meow's Flour Tortillas
5 cups unbleached flour
½ cup shortening
1 ½ teaspoons salt
1 ½ cups boiling water
Bit of extra sifted flour for rolling
In a large bowl, sift flour and salt together.
Mix in the shortening by hand until the mixture is the texture of oatmeal.
Pour the boiling water in.
Mix by hand or with pastry hook.
Knead until the dough does not stick to your fingers, using bits of the extra flour until the dough is smooth.
Make balls the size of golf balls.
Lay on wax paper, cover with a cloth.
Let stand for at least 1 hour, no more than 8 hours.
Heat a flat griddle to high heat.
On a lightly floured surface, roll out a tortilla to your preferred thinness.
Place on the ungreased griddle for about 10 seconds, as soon as you see am air bubble on the top, flip the tortilla over.
Let it cook for about 30 seconds, then flip it back over and cook the first side for another 30 seconds.
Roll out the next tortilla while you wait for that one to cook.
Repeat until all of the balls have been cooked.
Best eaten right off the griddle.
5 cups unbleached flour
½ cup shortening
1 ½ teaspoons salt
1 ½ cups boiling water
Bit of extra sifted flour for rolling
In a large bowl, sift flour and salt together.
Mix in the shortening by hand until the mixture is the texture of oatmeal.
Pour the boiling water in.
Mix by hand or with pastry hook.
Knead until the dough does not stick to your fingers, using bits of the extra flour until the dough is smooth.
Make balls the size of golf balls.
Lay on wax paper, cover with a cloth.
Let stand for at least 1 hour, no more than 8 hours.
Heat a flat griddle to high heat.
On a lightly floured surface, roll out a tortilla to your preferred thinness.
Place on the ungreased griddle for about 10 seconds, as soon as you see am air bubble on the top, flip the tortilla over.
Let it cook for about 30 seconds, then flip it back over and cook the first side for another 30 seconds.
Roll out the next tortilla while you wait for that one to cook.
Repeat until all of the balls have been cooked.
Best eaten right off the griddle.
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