Wednesday, July 20, 2011

Stuffed Tortillas

In a previous post I wrote about the Guerrero tortillas from K&S World Market.Because these tortillas puff up when fried whole in canola oil, I thought they could be stuffed with a savory filling. And I was right. The filling I chose was more picante than many people would like. I used strips of roasted poblano peppers, sauteed white onion, kernels from two ears of corn, Mexican crema and Mexican chorizo and adobo seasoning. But one could substitute ground beef for the very hot chorizo, and sour cream for the crema. I suppose strips of green bell pepper could stand in for the poblanos, though poblanos are available everywhere and are just mildly hot. I would imagine that children would like the ground beef version.

This is how I made my picante filling. I sauteed one small white diced onion in 2 tablespoons of lard.( but I realize that others would prefer to use corn oil). When the onion was soft and translucent I added 7.5 ounces of chorizo, and the corn kernels. Then I added the poblano strips, which I had put under the broiler to char their skin so I could peel it off. I added 3 tablespoons of crema, and when the mixture was thoroughly cooked I added a bit of adobo seasoning to taste. I did this last since Mexican chorizo comes uncooked, and I wanted to make certain I would not be tasting the filling while the sausage was still raw. Some salsa or more crema or sour cream would be a good condiment. If you choose to make the picante, version have some sparkling water or pomegranate juice to quell the heat. For those who drink it, beer would also suffice.

I need to add that I also used strips of a sweet yellow bell pepper in the mixture. It had languished too long in the crisper, and I needed to do something with it. It also made the filling more colorful.

1 comment:

Out on the prairie said...

i leave them open face and call them tostadas. I thought of these when making tacos last night with some leftover pork.