Active Time: 30 Mins
Total Time: 35 Mins
Yield: Serves 4 (serving size: 2 tortillas)
If you’ve never made your own tortillas, prepare to feel accomplished. Corn tortillas aren’t difficult to make, but fresh and warm out of the pan… there’s nothing store-bought that can compare. Of course, this sausage and veggie filling is sure to make any tortilla look and taste its best.
FRESH CORN TORTILLAS
- 2 cups masa harina
- 1/2 teaspoon kosher salt
- 1 to 1 1/4 cups warm water
- 1 tablespoon vegetable oil
SAUSAGE AND VEGGIE FILLING
- 2 tablespoons olive oil, divided
- 2Fresh spicy sausage links, casing removed
- 1/2red onion, diced
- 1medium zucchini, diced
- 1large poblano chile, diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground coriander
- Freshly ground black pepper, to taste
- 1/2 cup plain Greek yogurt or labneh
- 1 tablespoon harissa, Sriracha, or other favorite hot sauce
- Lime wedges, for garnish
How to Make It
Prepare the Tortillas: Stir together masa harina and salt in a large bowl. Slowly stream in water and oil, stirring with a fork until dough comes together. (You may not need entire amount of water.) Knead dough for a few minutes in bowl until it forms a cohesive dough. If it feels too dry, add a touch more water. If it feels a touch too wet, add a bit more masa, and rework it.
Heat a large cast-iron skillet or griddle over medium-high. If using a tortilla press, wrap both sides of the press tightly with plastic wrap, making sure press face is smooth.
Break off golf-ball sized pieces of dough. If using a tortilla press, press dough to about a 5-inch diameter. If using a rolling pin, place dough between 2 pieces of plastic or wax paper before rolling dough out.
Preheat a large skillet over medium-high. Alternate between pressing tortillas and placing into hot skillet; cook until bubbly and golden, about 1 minute per side. Keep tortillas warm in a clean kitchen towel. Continue pressing and cooking remaining dough.
Prepare the Sausage and Veggie Filling: Heat 1 tablespoon of the oil in a large skillet over medium-high. Add sausage, and cook, breaking up into smaller pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Transfer to a plate.
Heat remaining tablespoon oil to skillet over medium-high. Add onion: cook, stirring often, until translucent, about 2 minutes. Add zucchini, poblano, salt, garlic, coriander, and pepper. Cook, stirring often, until crisp-tender, about 4 minutes. Add sausage back to skillet; stir to combine.
Stir together Greek yogurt and harissa. Smear a healthy bit onto each tortilla, top with sausage and veggie mixture; serve with a lime wedge.
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