3 Ways to Elevate Taco Night
Pickled Red Onions
I like to make these first so that they can marinate while I prepare the rest of the meal.
Slice a red onion and put it into a glass jar or glass tupperware container. Add fresh citrus juice from 4-5 fruits. I like to mix it up and use combinations of lime, tangerine and lemon but you can also use all of the same fruit. Add a splash of apple cider vinegar, a tablespoon of sugar and one sliced jalapeno (optional) and shake up all of the ingredients. Set the container in the refrigerator for at least an hour before you plan to use the onions. These will last for a few weeks.
Handmade Tortillas
The latest addition to my kitchen is a yellow, Masienda tortilla press. (Without a press you can still make tortillas! Just use a rolling pin or form them by hand) I typically do my best to avoid grains however, this non-GMO heirloom masa makes an exception. I love the smell, the texture and the color, my favorite being blue (also available at Whole Foods).
A trick that I learned to make the tortillas more flexible and less likely to break or crumble, is to use tomatillo skins when preparing the water. It’s simple, just peel the tomatillos (I use 3-5) (and save the fruit!) and place the skins in a small bowl. Pour 2-3 cups of hot water over the skins and let them soak until the water is cool enough to handle. Test it with your fingers and when the water is ready, discard the skins. Use a large bowl to measure out your masa. I just eye out 2-3 cups depending on how many tortillas I want to make. Use the tomatillo water to mix the dough.
Grab enough of the dough and roll it between the palms of your hands to form golf ball sized balls. When pressed out, these will make 6-7 inch tortillas. I use this drape method to give the tortillas a little bit of shape when I am making a bunch at once.
Salsa Verde
Now, back to those 3-5 tomatillos that you set aside earlier….
Wash them, chop them up and put them into a small saucepan. Put the burner on low and let them simmer until they break down into a sauce. Add a pinch of salt, one or two chopped serrano peppers, a quarter of a chopped onion and a handful of chopped cilantro. Let it cook for another 5-10 minutes and then take the pot off of the burner so that the salsa can cool. This salsa is delicious on everything!
