One of my recent birthday presents from Jon was a really cool tortilla press, so of course I had to make a taco feast! I started off by making the dough for the tortillas, which is an extremely simple flatbread style dough.
While the dough rested, I made a tomatillo salsa. This involved a lot of tomatillos and a lot of husking!
After the tomatillos were cooked, I blended them together with jalapeños, onion, garlic, cilantro (sorry, Mom!), and red pepper flakes to make a spicy yet mellow salsa. I’ve always used tomatillos raw in salsa, so I was intrigued at how cooking changes their flavor and texture.
I also prepped all my yummy vegetables while the tortilla dough was resting. I eat so many peppers that my family crest (if I had one) would have to include a pepper!
The tacos were quite easy to assemble by placing the filling in the warm tortilla shells, and topping with the fresh salsa. Jon admitted that usually my tacos were a “B” meal:-(, but with the fresh tortillas had been upgraded to an “A”. Although they were a little more labor intensive, it is definitely worth the effort if you have the time and a tortilla press!
Whole Wheat Tortillas
3 cups whole wheat flour
1/3 cup canola oil
1 & 1/8 cup warm water
1 tsp salt
Mix all ingredients together to form a fairly stiff dough, then knead until smooth. Shape into 12-16 small balls, then cover with a damp towel.
Allow to rest for 45 minutes.
Use a tortilla press to form and bake the tortillas.
1 & 1/2 lb tomatillos
4 jalapeños, roughly chopped
1/2 onion, diced
2 tsp red pepper flakes
1/2 cup chopped cilantro
1 clove garlic, minced
1 tsp Tabasco sauce (optional)
Salt to taste
Husk and clean the tomatillos, then place in a pan. Cover with water, then simmer until the tomatillos are the color of green olives. Meanwhile, soak the onion in cold water for 5 minutes.
After the tomatillos are done cooking, drain and place into a food processor or blender. Add the remaining ingredients and process until smooth. Add water if needed to make a smooth salsa. Refrigerate until ready to serve.
Vegetarian Taco Filling
1 onion, sliced
2 cloves garlic, minced
1 red pepper, sliced
1 yellow pepper, sliced
4 small sweet green peppers, sliced
1 cup vegetarian “chicken”
1 Tbsp ground cumin
1 tsp ground coriander
Red pepper flakes or cayenne pepper to taste (I used ~1 Tbsp red pepper flakes)
Dash red wine vinegar
Sauté the onion in a small amount of vegetable oil until softened. Add the cumin and coriander, then sauté for another minute to cook the spices. Add all of the peppers and garlic, and sauté until slightly softened. Add the vegetarian “chicken”, pepper, red wine, and salt to taste. Cook until the “chicken” is cooked through and all the flavors are blended. Serve in freshly made taco shells topped with tomatillo salsa, and other taco toppings of your choice.