We are starting a new feature, "Swappable Spotlight," where we highlight recipes from swap attendees. We hope you enjoy!
Growing up in suburban New England, there wasn't much authentic Mexican food around. When I came to college in Boston, meeting new friends who grew up with tamales and guacamole awakened a whole world of food for me. One of the guides on my journey of Mexican cuisine has been Erika Saldivar, and she's sharing her immensely popular tortilla and salsa recipes with us!
WHOLE WHEAT TORTILLAS
- 2 cups organic white whole wheat flour
- 1 cup organic whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoons sea salt and more to taste
- 5 tablespoons vegetable shortening
- 1 1/4 cups warm water
- In a medium bowl, whisk together flours, salt and baking powder. Add the vegetable shortening and use your fingers to cut shortening into the dough.
- Add warm water, a little at a time until your dough is soft and no longer sticky. Transfer dough to a lightly floured flat surface and knead for 2-3 minutes. Allow the dough to absorb as much flour as it needs to not be sticky. Cover the dough with a damp kitchen towel and allow it to rest on the counter for 10 minutes.
- Form the dough into 1.5 inch diameter balls. Cover with a wet towel and let the dough rest for another 10 minutes.
- Preheat a non-stick griddle or cast iron skillet over medium-high heat. Working with one piece of dough at a time, dust the dough with flour, sprinkle with sea salt and gently press it into a small disc.
- Use a rolling pin to roll the disc into a flat, round circle. Roll the dough as thin as it will go. Continue rolling out the balls of dough, while still keeping the rolled out tortillas covered with another damp towel to keep moist. Place either a fold of the towel or wax paper between the rolled tortillas to prevent them from sticking together.
- Alternately you can use a tortilla press, which makes the disk-making process go faster
- To cook the tortillas, place them on the hot griddle or skillet. DO NOT ADD OIL TO THE PAN. Cook on each side for 10-20 seconds. You will know it is time to flip the tortilla when the surface is covered with tiny bubbles. Place cooked tortillas in a covered container to keep warm, or in a dish inside your oven set to warm/low temp. (If using a tortilla press you can cook a tortilla while pressing out the next one!)
- Store tortillas at room temperature for up to 5 days or tightly wrapped in the freezer for 3 months.
FRESH & SPICY SALSA
- 5 medium tomatoes (hollow out the pulp of 2 of these)
- 1/2 large Vidalia onion
- 2 fresh green chili peppers (stem & seeds removed)
- 2 fresh Jalapeño chilies
- 2 cloves fresh garlic
- handful of fresh cilantro (leaves removed from stems)
- handful of fresh oregano (leaves removed from stems)
- 1/4 tsp ground Ancho chili powder
- juice of 1 lime (use a 2nd lime if on the dry side)
- 1 tsp sea salt + more to taste
- ** optional - for EXTRA hotness add 1 fresh serrano chilies (hotter) or 1 additional jalapeno **
- Dice the tomatoes, onion, and green chilies and add to large bowl
- Finely dice the garlic, Jalepeno & optional Serrano chilies and add to bowl
- Chop the oragano & cilantro leaves into thin slivers and add to bowl
- Add juice of lime & Ancho chili powder, 1 tsp salt -- stir all ingredients until well blended (If you have a food processor, simply add all ingredients and pulse until the chili pieces are finely diced)
- Taste If too spicy add another tomato
- Cover tightly and let the magic happen overnight
- Taste again! The following morning the flavors in the salsa will have mellowed. Add additional sea salt if you prefer.