- 2 zucchini, trimmed and sliced lengthwise into wedges
- 2 yellow squash, trimmed and sliced lengthwise into wedges
- 2 red bell peppers, cored, seeded and cut into quarters
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1 bunch oregano, leaves only, chopped
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 Flour Tortillas, recipe follows
- 1 cup Avocado Corn Relish, recipe follows
- 1/2 cup Tomatillo Salsa, recipe follows
- FLOUR TORTILLAS
- 2 1/2 cups all-purpose flour (3 1/2 ounces)
- 1 teaspoon salt
- Scant 1/2 cup vegetable shortening (3 1/2 ounces)
- 1 cup warm water
- TOMATILLO SALSA (Green Salsa)
- 1 pound tomatillos, husked, washed and cut into quarters
- 2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
- 1/2 cup cold water
- 1/2 medium onion, cut in half
- 2 bunches cilantro, stems and leaves
- 2 teaspoons salt
- AVOCADO CORN RELISH
- 3/4 cup olive oil
- 4 cups fresh corn kernels (about 5 ears)
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 2 avocados, peeled and seeded
- 1 red bell pepper, cored and seeded
- 4 Poblano chiles, roasted, peeled and seeded
- 4 scallions, white and light green thinly sliced on the diagonal
- 1/2 cup red wine vinegar
Preheat the grill.
Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.
To assemble, warm the tortillas briefly on the grill to render them pliable, and spread them out on a counter. Divide the vegetables and place in a strip down the center of each tortilla. Top with the Avocado Corn Relish and drizzle with some of the Tomatillo Salsa (being careful not to over sauce, or the burritos will be soggy). Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. Serve immediately, with the remaining salsa on the side.
Place the flour, salt and shortening in the bowl of a heavy-duty mixer. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
Divide the dough into 8 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
Cut out eight 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
To cook, heat a dry griddle or 12-inch non-stick skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadillas or other dishes.
Yield: 8 large tortillas
Method for Tomatillo Sauce (Green Salsa):
In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
Yield: 3 1/2 cupsAVOCADO CORN RELISH
Heat 1/2 cup of the olive oil in a large skillet over medium heat.
Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice.
Mix well and let sit 20 to 30 minutes to blend the flavors.
Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to a day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.
Yield: 6 cups
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