Recipes: Chile Verde and Tortillas

First, the Tortillas, from Josh, Official SpokesGay:

SpokesGay’s Tortillas

3 cups flour
2 tsp. salt
1 tbsp. baking powder
4-5 tbsp. fat (lard works best for flavor and texture, but shortening is good too. Do not use liquid vegetable oil)
1 and a scant 1/4 cup warm water

*note* – These are flour tortillas, which are easier to work with than corn. But I often use about 25 percent corn meal because I like the flavor of corn, with the pliability of flour. You can subst. 1/4 of the flour for corn meal, if you want.

Combine dry ingredients. Then cut in shortening until mixture is in coarse crumbs. Add warm water, stir, then knead about 10 times to combine. Let sit for 15 minutes for flour to soak up water, and dough to firm up. Meanwhile, heat a skillet (preferably cast iron) on high.

Divide dough into about 12 balls, golf-ball size or smaller. Flour the living hell out of your counter and your rolling pin – you’re going to need it to keep tortillas from sticking. Take a ball and flatten it with your palm on the floured surface. Roll it out a few inches, flip over, and give it a quarter turn, so when you roll it next, it stretches in a sort-of-circular way. Repeat until about 1/4″ thick or thinner. Don’t worry about it being perfectly round. . .that’s almost impossible.

Put your tortilla in the hot pan, and wait about 45 seconds until you see air pockets bubble up high. As long as the underside has some nice brown spots, flip over for another 30 secs until done. You can tell by looking at it. Remove to a plate, and cover. Repeat with remaining tortillas.

If they seem to burn too quickly, wipe the pan out with a paper towel soaked in oil. This brushes out the burnt flour, and regreases the pan. Be sparing with the oil though, or they’ll be greasy.

They do freeze well, but it’s better to make the dough, make the balls, then freeze them in a Ziploc bag.

Next, the chile:

Gearjammers Chile Verde

2 pounds pork (loin preferred)
3/4 pound chopped mild green chiles, roasted and cleaned
1/2 pound cubed hot green New Mexico chiles, roasted and cleaned
1/4 green bell pepper, finely chopped
6 medium green onions (white part only), finely chopped
5 medium tomatillos, chopped
7 large serrano peppers, finely chopped with no seeds
2 ounces finely chopped garlic
12 ounces any green chile sauce
14 ounces chicken broth
3 teaspoons salt

Brown meat and drain any fat, 1 pound at a time. Add all other ingredients
except 1/4 pound hot chiles and 1 teaspoon salt. Simmer on medium for 1 1/2

Add the rest of the green chiles, chopped hot peppers and the rest of the
salt (if needed). Cook on low simmer 1/2 hour. Serve with white beans and
flour tortillas.


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