Let’s Make It!
Watch Us Make It!
- Tortillas are a simple thing - and a “feel” thing.
- “How Much Water” depends on what brand of corn masa you have, the moisture in the corn meal depending upon how fresh it is, or even humidity.
- But you’ll know… you’ll feel it.
- Start with 2 cups of corn masa in a large mixing bowl.
- Unsalted masa or pre-salted will matter so read the ingredients list.
- Unsalted, add ½ tsp salt.
- Add 2 Tbsp of the fine diced jalapeños, and give everything a good sift to try and spread out the salt and jalapeños evenly around the masa.
- Then add 2 Tbsp of semi-melted butter.
- The butter step is “not necessary” and “can” make the tortillas thicker, BUT, when you cook the tortillas that little bit of butter on the jalapeño pieces and on the outside of the tortilla helps them brown up beautifully.
- Also, if you later fry them into corn chips, the butter really helps them puff them up!
- Next, add a bit more than a cup of warm water and start mixing with your hands.
- Add a little more as you go… add a little more.
- You are going to use “about” a cup and a half.
- What you are looking for, or better said “feeling for” is that the corn should hold together and not just… crumble.
- It should also not get sticky and stuck to your hands and fingers, that means you used too much water.
- No worries… add back some more masa.
- Be careful, you don’t want to overwork it.
- “Good Enough” is better than worrying over it.
- When it all holds together in one big even ball, that you can break apart without it crumbling, you are done.
- Then the fun part, make about a dozen golf ball sized masa balls and set aside until time to press into tortillas and grill.
- Chop the tomatillos into halves and remove the base of the stem.
- Then chop in half again, and again to quarter.
- When they are all done, pre-salt them right on the cutting board with 1 tsp of salt and let them rest while you prep the rest.
- In a large skillet on medium, sauté the onions, garlic, and jalapeños in the olive oil.
- As they turn translucent, sprinkle them with another ½ tsp salt and 1 tsp pepper, and add the chopped and salted tomatillos, plus the can of diced green chiles, lime juice, cilantro, and 1 tsp of the sugar.
- Stir well and sauté for about 7-10 minutes.
- The tomatillos will fall apart and the skins will get soft, plus some water will cook off and the mixture will start to thicken.
- When it looks like it is about to get too dry, pull from the heat and put into a blender.
- Blend just enough to break it all up, about 5 seconds.
- Put the tomatillo salsa back into the hot pan and add the John Soules Foods Chicken.
- Bring the temperature back up to a good strong simmer and cook until the chicken is warm, stirring often to keep the bottom from sticking.
- Pull from the heat.
- Lemon Crema:
- Take 1 cup of sour cream, add the zest and juice of good ripe lemon, 1 tsp of sugar, and ½ tsp of cayenne pepper, then whisk smooth.
- Set aside.
- Cook the Tortillas:
- Take a Zip-Lock sandwich sized bag, and trim off the sides.
- You can now butterfly open it.
- This plastic goes inside your Tortilla press, or on the counter where you can lean on it with a pot if you don’t have a press.
- Place a golf ball of masa inside the center of the bag.
- Squash it!
- Then peel the baggie off the tortilla and transfer it right to an ungreased grill or hot pan.
- It literally only takes about a minute per side, the tortilla is done when it just starts to get brown spots.
- Save the cooked tortillas on a sheet of aluminum foil or a kitchen towel that you can fold over to cover the tortillas and keep them warm as you cook the whole batch.
- Tortilla first, add tomatillo chicken, then a drizzle of lemon crema, top with a few slivers of red bell pepper for color and crunchy texture!
- Margarita time!