Looks good and loaded with vegetables. Make it with homemade corn tortillas for dinner tonight. Serves 4-5
1 poblano chili, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2” chunks
1 small sweet potato, peeled and cut into 1/2” cubes
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 tablespoons avocado or coconut oil
1 1/2 teaspoons ground cumin
2 cloves garlic, minced
Salt and pepper, to taste
1/2 cup fresh cilantro, chopped
2 cups salsa/pico de gallo
2 oz baby spinach
9-10 corn tortillas, halved
2 cups shredded cheddar-Monterey jack cheese blend
Garnish: sour cream and thinly sliced green onions
Preheat oven to 425F. Lightly oil a rimmed baking sheet. Place the poblanos, red bell peppers, cauliflower, sweet potatoes, onion and corn kernels onto the baking sheet. Drizzle with oil and sprinkle the cumin and minced garlic on top. Add a pinch or two of salt and some black pepper, to taste. Then use your hands to mix everything together, coat well then spread the vegetables evenly on the baking sheet.
Bake for 30-40 minutes or until tender and show some brown spots. Stir the pan every 10 minutes for even roasting. Remove and reduce oven to 350F. Prepare a 9x9-inch square baking dish with a nonstick cooking spray.
In a small bowl stir cilantro into the salsa. Spread 1/4th of the salsa mixture onto the bottom of the baking dish. Add a layer of tortillas pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach and 1/3 of the cheese. Repeat 2nd layer and the top layer of tortillas, salsa, vegetables and cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese melts and everything is heated through. Let sit 5 minutes, then cut into squares. Serve with sour cream and a sprinkle with green onions on top. Yum Yum
1 1/2 cup MASECA flour + some for dusting
1/2 teaspoon salt
2 tablespoons oil, butter or lard (for this recipe we used oil)
1 cup hot water + more if needed
In a bowl combine the flour and salt. Add the oil to the hot water and mix it with the flour. When the dough comes together kneed it with your hands into a ball. On a lightly floured surface kneed until you make a 12” long and 2” wide cylinder.
Then divide the dough into 12 1” pieces and form each into a golf
ball shape. Place each ball on a baking sheet and cover with a dish
towel, let rest 30 minutes.
After the dough has rested heat a large skillet on high heat, for 5 minutes. Using a tortilla press place each ball centered between 2 sheets of plastic wrap and press firmly. Rotate and press again. Repeat 2 more times or until the tortillas are 1/8” thick. Carefully peel the tortillas away from the plastic and place on a baking sheet.
Cook 1 or 2 at a time in the skillet (you do not need oil) until brown spots appear on the bottom, about a minute. Use a fish spatula to flip them over and cook an additional minute or two. Remove to a tortilla warmer. Repeat until all tortillas are made. Yum Yum!