We had tacos for dinner on Saturday night in celebration of Cinco de Mayo. The husband loves Mexican food, so we make tacos about once a week. I'll prepare beans and some sort of veggie filling—caramelized onions, sweet potatoes, or greens—while he cooks chicken and grates cheese. Taco night is fun. It's easy, relatively quick, and can be healthy.
The Food Matters Project recipe for this week was five quick salsas for chips, dips, and other stuff. Check out
Alissa's recipes as well as what others made
here. I decided to change things up and try Bittman's green apple salsa since I already have pico down pat (and I'm anxiously awaiting the arrival of tomatoes from our CSA).
Green apples. Cucumbers. Cilantro. So light and refreshing. I'll definitely be making this again. I think it would make a lovely summer salad with the addition of kale or lettuce. I also made Bittman's corn tortillas, which produced a better end result than my previous attempts. They weren't the prettiest tortillas—I don't own a tortilla press—but they were tasty. I piled the tortilla with a spicy black bean puree and sautéed chard and onions underneath the salsa. Perfect.
Green apple salsa
Adapted from The Food Matters Cookbook
1.5 green apples, diced
2 large spring onions, diced
half a cucumber, peeled + deseeded, diced
1/3 c cilantro, minced
1 large radish, diced
juice of half a lemon
juice of half a lime
half a serrano pepper, minced (add to taste)
1 avocado, chopped
salt + pepper, to taste
Mix all ingredients in a bowl. Add sea salt and pepper to taste. Refrigerate and let flavors meld before serving.
Bittman's corn tortillas
Recipe from The Food Matters Cookbook
1.5 c masa harina
1/4 tsp sea salt
2 tbsp olive oil
1 c boiling water
Mix the first three ingredients in a large bowl. Add the boiling water and mix well until the dough comes together. Roll out on a floured surface and knead for a couple of minutes, until the dough is nice and smooth. Cover with plastic wrap and sit on the counter for at least 30 minutes.
Unwrap dough and tear into 12-16 pieces. Roll into balls and cover. Take each piece, rolling and shaping into a small disc by hand (or use a tortilla press). Continue with all of the dough.
Heat a cast iron pan over medium heat. Add a tortilla, cooking on each side, until a darker yellow and a few brown spots start to appear. Only takes a few minutes on each side. Repeat for all.
Grab a tortilla, layer with your favorite fillings, and top with delicious green apple salsa. Leftover tortillas taste great the next morning with scrambled eggs and roasted potatoes.
