Tags

One of my favorite things about going to a Mexican food restaurant is eating the fresh salsa and corn tortillas before the meal.  I usually eat so much that I cannot eat my entrée.  Since moving to Calgary I have been to one Mexican food place which will remain nameless, and the salsa tasted more like marinara than anything.   When I get the craving for some salsa and fresh tortillas I am left to my own devices.  Sure it would be easier to go to the store and buy some tortillas and premade salsa, but it is not nearly as tasty, and with the added preservatives in most tortillas on the grocery store shelves, much healthier as well.  We have many salsa recipes that we use at our house, and roasted tomato salsa is one of my favorites on a cold winter day.  It is kinda like a delicious spicy and dippable soup.

I use a tortilla press to flatten out my masa balls, and if you plan on making tortillas, even on a rare occasion, I highly recommend investing in a tortilla press.  You can roll out the dough with a rolling-pin, but it is much more tedious.

Corn Tortillas

1 cup Masa Harina

1/2 teaspoon salt

1/2 tablespoon olive oil

1 cup hot water

Heat a large cast iron skillet or griddle on medium heat. In a large mixing bowl combine whisk together the masa and salt.  Pour in the olive oil and hot water and work the mixture with your hands until the dough comes together in a ball.  If the mixture is too dry, add water a tablespoon at a time until the dough comes together.  Cover the ball of dough with a damp towel.  Pinch off about a golf ball sized piece of the dough and roll it between your hands to make a ball.  Press the ball with a tortilla press or roll out the dough into a 5 inch disk with a rolling-pin.  Carefully place the disk into the pan.  Cook the tortilla for 30 seconds per side.  Place the cooked tortilla on a plate and cover with a dry towel to keep warm.  Continue this process until all of the dough is used up.  This should make about 8-10 tortillas.

Roasted Tomato Salsa

1 pound tomatoes, I used hot-house, but you could also use roma

1 medium yellow onion

2 jalapenos

2 cloves of garlic

1 tablespoon olive oil

1/4 cup cilantro, coarsely chopped

1 lime, juiced

1 tablespoon agave

1 teaspoon ground cumin

sea salt and freshly ground black pepper

Preheat oven to 375°.  Prepare the vegetables, cut out the top of the tomato where it was attached to the vine, cut the stem off of the jalapenos,  peel and cut the onion into quarters, and peel the garlic.  Place the vegetables onto a large foil lined baking.  Drizzle olive oil over the vegetables and sprinkle with salt and pepper.  Cook the vegetables in the oven until the skin of the tomatoes are wrinkled and peeling back and the edges of the onion pieces are brown.  Remove the vegetables from the oven and let cool slightly (about 5 minutes) before transferring to a blender.  Add the cilantro, lime juice, agave, and cumin to the blender and puree all of the ingredients together.  Serve warm with your fresh homemade tortillas or chips.

Advertisements