Zucchini and Corn Tortitas with Tomatillo-Cilantro Sauce | Full Fork Ahead

By McCarleyRHLAC

Ingredients

• For the tortitas:
• 1 large zucchini (8 ounces)
• 2 eggs, lightly beaten
• 1 1/2 cups shredded Chihauhau, asadero or Monterey Jack cheese
• 2/3 cup all-purpose flour
• 1/3 cup chopped green onions
• 2 teaspoons cumin seeds, crushed
• 1 teaspoon dried Mexican oregano or regular dried oregano, crushed
• 1/2 teaspoon salt
• 1 cup fresh or frozen whole kernal corn
• 2 to 4 tablespoons vegetable oil
• For the sauce:
• 8 tomatillos
• 2 poblano peppers
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 1/2 cup chicken stock
• 1/4 cup fresh cilantro, chopped
• salt and pepper
• a few pinches of sugar, to taste

Details

Servings 20
Preparation time 20mins
Cooking time 65mins
Adapted from fullforkahead.com

Preparation

Step 1

To make the tortitas:

Coarsely shred zucchini. You should have about 1 – 2 cups. Drain on several paper towels. Pat dry with more paper towels.

In a large bowl, stir together eggs, cheese, flour, green onions, cumin seeds, oregano and salt. Stir in zucchini and corn.

In a large skillet, heat two teaspoons of oil over medium-high heat. Drop rounded teaspoons of the mixture into the hot oil; coo,k for four minutes or until golden brown, turning once during process to cook both sides. Drain on paper towels. Repeat with remaining mixture, adding oil as needed. Serve with Tomatillo-Cilatro Sauce.

To make the sauce:

Preheat broiler. Place the husked tomatillos and poblano peppers, halved and seeded, on a foil-lined baking sheet. Broil 4 inches from the heat for about 8 minutes or until charred and blistered, turning once halfway through broiling time. Transfer tomatillos to a food processor or blender. Wrap peppers in foil for 10 minutes to cool; peel off and discard skins. Add peppers to food processor and blend until smooth.

In a large skillet, heat one tablespoon oil over medium heat. Add garlic and cook for 30 seconds or until golden brown. Add tomatillo mixture. Simmer, uncovered, for 5 minutes, stirring occasionally. Stir in the chicken broth and simmer again for 5 minutes more. Cool slightly. Stir in the cilantro. Season with salt and pepper. If the sauce is too tart, add sugar to taste to cut the tang down. Serve warm or at room temperature.

Notes:

To peel the skins off the poblano peppers, you can also put them in a bowl covered with plastic wrap, or put them in a sealed plastic food storage bag, too. Cool as directed above and peel.

I should also note that we probably had a little more than one cup of both the corn and zucchini. Once I shredded the zucchini and stripped the ears of corn, I didn’t want to waste it, so we threw it all in and it worked out great. We probably had closer to two cups of each, and maybe that’s why we got as many of the tortitas as we did.