First I would like to thank Cookery ideas for featuring my recipe for my smoky lamb barbacoa, you can find the recipe here:
Second, I want to share with you the homemade Salsa Verde and corn tortillas that I serve it with!
Salsa Verde or better know as Green tomatillo salsa
- 5-6 tomatillos, husked and washed
- 2 serranos or 1 jalapeno, to taste stem these, remove seeds
- 5 or 6 sprigs fresh cilantro chopped
- 1 small finely chopped onion
- Himalayan salt
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon minced garlic
The Raw version:
Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro, cumin, garlic,oregano and 1/4 cup water. Process to a coarse puree, then scoop into a serving dish.. Stir onion into the salsa and season with salt.
The Roasted version:
Fire up the BBQ.
Roast the tomatillos,chiles and onions on the bbq, 4 to 5 minutes. You should see some blackened spots. Flip them over and roast the other side for an additional 4 to 5 minutes more. In a blender or food processor, combine the tomatillos, onion, chiles cilantro, cumin, garlic,oregano and 1/4 cup water. Blend to a coarse puree, and scoop into a serving dish. Season with salt to taste.
Homemade Corn Tortillas
- 2 cups masa harina
- 1.5 cups hot water
- 1/2 teaspoon himalayan salt
- Mix masa harina and salt together in a large bowl.
- Add hot water and mix with a spoon or your hand until it forms into ball.
- The dough should be firm and springy If you find that the mixture is too dry just add a little more water, in small amounts until dough is the right consistency.
- Cover the bowl with a cloth and let it rest for about an hour in a warm draft free location.
- Preheat a griddle or large frying pan on medium heat.
- Pinch off about a golf-ball sized piece of the dough and form it into a ball.
- Place the ball in between two pieces of plastic wrap, parchment or wax paper and flatten it using the tortilla press.
- Carefully remove the flattened dough from the plastic wrap and cook on the hot griddle for about 30 seconds to 1 minute, You want the tortilla to have beautiful brown marks, but not be dry and brittle.
- Flip the tortilla over and cook on the other side for 30 seconds to about 1 minute. The tortilla may start to puff up in the middle, That is normal!
- Remove the tortilla and place it on a warmed plate covered with a cloth to keep warm.
- Do this will all remaining dough.
- Serve warm.