Thursday, October 8, 2009

Double LL X 2

For part 2 of your excellent weekend dinner, are tortillas and salsa. Tomatillo salsa is mild and delicious. It is important to get the great roasted flavors of all the ingredients...other than that it is soo simple. Homemade tortillas are can make all kinds of things with the dough-like, sopapillas, empanadas, cinnamon chips....etc. I don't worry about rolling them too thin or perfect, I call them "rustic gorditas". They are probably the most time consuming part of the dinner, but they are super simple. So check in tomorrow to see the rest of the meal!


2 pounds fresh tomatillos
6 fresh medium heat chilis
Zest and juice of a lime
3 garlic cloves, unpeeled
handful of fresh cilantro
1 large onion, chopped
1 teaspoon coarse salt

Preheat broiler. Remove husks from tomatillos and rinse under warm water to remove stickiness. If using canned tomatillos, you will need 2 cups- minus the juice. Broil the chiles, garlic, onion, and fresh tomatillos (do not broil canned) on rack of a broiler pan. Broil until slightly charred. Combine all ingredients in a cuisinart or chopper, and pulse a few times. Serve hot or cold.

4 cups all-purpose flour (or 3 cups all-purpose and 1 cup whole wheat)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
1 1/2 cups warm water (or enough to make the dough the right consistency)

In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have 8 equal portions. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.
Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1/4 inch thickness. Place one round of dough on the griddle and cook on each side for about 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining 7 portions of dough.

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