Celebrating Cinco de Mayo With Smoky Chicken Barbacoa, Salsa Verde, And Corn Tortillas

First, I would like to thank Cookery Ideas for featuring my Smoky Chicken Barbacoa recipe. You can find the feature HERE.

Second, I want to share with you the homemade Salsa Verde and corn tortillas that I serve it with!

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Salsa Verde (Green Tomatillo Salsa)

Ingredients

• 5-6 tomatillos, husked and washed

• 2 serrano or 1 jalapeño, to taste stem these, remove seeds

• 5 or 6 sprigs fresh cilantro chopped

• 1 small finely chopped onion

• Himalayan salt

• 1 tablespoon chopped fresh oregano

• 1/2 teaspoon ground cumin

• 1 teaspoon minced garlic

Directions

The Raw Version: 

• Roughly chop the tomatillos and the chiles. 

• In a blender or food processor, combine the tomatillos, chiles, cilantro, cumin, garlic, oregano and 1/4 cup water. Process to a coarse puree, then scoop into a serving dish.

• Stir onion into the salsa and season with salt.

The Roasted Version:

• Fire up the BBQ! Roast the tomatillos, chiles and onions on the bbq, 4 to 5 minutes. You should see some blackened spots. Flip them over and roast the other side for an additional 4 to 5 minutes more. 

• In a blender or food processor, combine the tomatillos, onion, chiles cilantro, cumin, garlic, oregano and 1/4 cup water.  Blend to a coarse puree, and scoop into a serving dish. 

• Season with salt to taste.

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Corn Tortillas

Ingredients

• 2 cups masa harina

• 1.5 cups hot water

• 1/2 teaspoon himalayan salt

Directions

1. Mix masa harina and salt together in a large bowl.

2. Add hot water and mix with a spoon or your hand until it forms into ball.

3. The dough should be firm and springy If you find that the mixture is too dry just add a little more water, in small amounts until dough is the right consistency.

4. Cover the bowl with a cloth and let it rest for about an hour in a warm draft free location.

5. Preheat a griddle or large frying pan on medium heat.

6. Pinch off about a golf-ball sized piece of the dough and form it into a ball.

7. Place the ball in between two pieces of plastic wrap, parchment or wax paper and flatten it using the tortilla press.

8. Carefully remove the flattened dough from the plastic wrap and cook on the hot griddle for about 30 seconds to 1 minute, You want the tortilla to have beautiful brown marks, but not be dry and brittle.

9. Flip the tortilla over and cook on the other side for 30 seconds to about 1 minute. The tortilla may start to puff up in the middle, That is normal!

10. Remove the tortilla and place it on a warmed plate covered with a cloth to keep warm.

11. Do this will all remaining dough.

12. Serve warm.