Grilled green salsa and tortillas

Photographer: Kurt
Serves 6

For this post, Jess and I teamed up to create some Mexi inspired treats from the grill.  We both share a love of Mexican food – all those fresh and lively flavours, the colour and vibrancy of the ingredients – a trip to Mexico is definitely on both of our bucket lists!

Jess’ focus was the humble corn tortilla, and after testing out a few recipes, she’s created one that matched her expectations – light and a little fluffy, fresh off the grill to provide a little smoky flavour. A tortilla press definitely makes things easier, and provides you with an aesthetically pleasing, thin piece of circular dough to grill. You can achieve a similar outcome rolling each piece of dough between two sheets of grease-proof paper, if you don’t have a tortilla press.

After much debate over whether avocados are best left fresh (my position) or cooked (to quote Jess “they taste like chicken!”), we decided to throw together this zingy salsa to get the best of both worlds. Served up in tortillas fresh off the grill, along with some juicy prawns, the grilled avocado adds a little earthiness and depth of flavour that is pretty damn good!  Keep the avocado and capsicum pieces chunky and the rest of the salsa reasonably fine to mix up the textures.

INGREDIENTS

Corn tortillas
4 cups Masa Harina flour
2 cups hot water
2 tbsp vegetable oil
1 tsp salt
2 large pieces of baking paper
1 tortilla press or heavy rolling pin

Grilled green salsa
3 avocados, ripe but firm
1 green capsicum
Juice of 1 lime
1 tbsp olive oil
Salt and pepper
4-5 tomatillos
½ red onion
4 spring onions
2 jalapenos
Generous handful coriander
Juice of 2 limes
Salt

METHOD

Corn tortillas
Makes approximately 12 x 6” tortillas

  1. Add flour, salt and vegetable oil to food processor
  2. Add hot water
  3. Mix until a solid piece of dough forms
  4. Divide dough into 12 equal portions
  5. If you are using a tortilla press: Open up the press, place one piece of baking paper on the bottom plate, then add a piece of dough, followed by the second piece of baking paper. Close the top plate and press down firmly. You should have a beautiful tortilla round between both sheets of baking paper.
    If you are using a heavy rolling pin: This replaces the ‘top plate’ of the tortilla. On a bench-top place a piece of baking paper, add portion of dough, followed by the second piece of baking paper. Then use the rolling pin to carefully roll the dough into a round.
  6. Heat Grill (or a griddle pan for cooking indoors) to a medium-high heat
  7. Cook each tortilla for a just a minute or two on each side
  8. Repeat steps 7 and 8 until all tortillas are cooked through

Serve fresh from the grill, piled with salsa and prawns

Grilled green salsa

  1. Halve avocados and remove stones
  2. Whisk together lime juice and olive oil, and brush capsicum and cut side of avocado halves
  3. Season generously with salt and pepper
  4. Heat grill to med-high and grill avocados cut side down for 5-6 minutes, until seared but not completely mushy. (Alternatively this can be done indoors using a griddle pan.)
  5. Chargrill capsicum until well-blackened all over
  6. Remove seeds from bell pepper, roughly chop flesh and set aside
  7. Peel and roughly chop avocados
  8. In a food processor, finely chop onion, scallions, tomatillos and jalapenos
  9. Add coriander, lime juice and salt to taste
  10. Lastly combine chopped bell pepper and avocado with salsa mix

ABOUT

This Blog Is Born Of The Passion Of A Group Of Friends Here At Fisher & Paykel. Ardent Lovers Of Food And Cooking, We Want To Inspire Our Readers, Share Our Recipes And Impart Knowledge.

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