Tortas de Espinaca Carmen/Spinach Patties with Salsa Verde

 

Carmen's Spinach Tortas

To speak Spanish well is a goal in my life. But there never seems to be enough time to take classes at home—so I go to Mexico, to Spanish immersion school. I started this post in the airport in Mexico City, after 3 fabulous weeks, two of them in Cuernavaca, which is a 2 hour (first class) bus ride south. Thank goodness someone told me about and Cuernavaca Language School and “home-stay” with Carmen. Carmen is a wonderful cook as well a friend, so much that we feel like sisters, though she is a friend to many, since she teaches at the school and has welcomed students into her home for many, many years. This is my favorite dinner and we had them twice; I think even spinach haters wouldn’t be able to resist.

 

I traveled home with my last meal; even on an international flight from Mexico there wasn’t so much as a pack of peanuts. So I wouldn’t be forced to buy airport food, Carmen made me “para llevar.” I carried a couple flour tortilla rolls, filled with avocado, half of a spinach torta, and slices of tomato and queso Oaxaca, a melty cheese, kind of like mozzarella. I am pretty sure the person next to me on the flight was envious.

Spinach Tortas:

2 bunches spinach, washed well and stems removed

¼ white onion, chopped

1 clove garlic, minced

1/3 cup chopped cilantro leaves

1 egg, lightly beaten

1/4 teaspoon RealSalt

Freshly ground black pepper

Finely ground bread crumbs, as needed, about 3 tablespoons

About 1 ounce sharp white cheddar cheese or queso anejo, cut in little pieces

Olive oil, as needed

Salsa Verde:

6 large fresh tomatillos, or one small can

1 or 2 seranno chiles, trimmed and coarsely chopped (Carmen uses 2)

1 clove garlic

2 tablespoons chopped white onion

¼ teaspoon salt, to taste

¼ to ½ cup vegetable stock, as needed

Olive oil, as needed

To make the spinach tortas:

Steam the spinach leaves about 5 minutes. Allow to drain in a colander or sieve, pressing well to remove excess water. Coarsely chop the spinach.

In a bowl, mix with the chopped onion, garlic and cilantro. Using a fork, stir in the eggs, salt and pepper. Stir in some breadcrumbs, just enough so that the mixture holds together.

In the palm of your hand, shape the spinach mixture into small round patties, and as you do, put 4 or 5 little pieces for the cheese in the middle. For each torta use about 1/3 cup of the spinach mixture, forming them about 2 ½ inches wide.

Over medium flame, heat a thin layer of the oil in a large skillet. Gently cook the patties, turning to cook both sides, about 3 minutes per side. Remove from the heat while you prepare the sauce.

To make the Salsa Verde:

Drop the tomatillos into boiling water and cook for several minutes, mostly to remove the paper-like skin. Place the clean tomatillos, serrano chile(s), onion and garlic and salt in a blender and whirl. Heat a small amount of olive oil in another skillet and add the tomatillo mixture. Cook and stir for 3 or 4 minutes. Stir in vegetable broth, just enough to thin the sauce. Season to taste with salt. Pour on top of the spinach tortas and over medium heat, cook them together a few minutes.

Serve 2 Tortas per person, with Mexican rice and Frijoles de Olla.

Makes about 6 patties, serves 3.

Read Full Post »

Green Enchiladas

Do you have perfectly fresh cilantro because it’s preserved in water in a jar in your fridge? This recipe will use it all of it.

1 bunch spinach

2 tablespoons extra virgin olive oil

1 medium onion, diced in 1/4-inch pieces

1 or 2 cloves garlic, minced

1 jalapeno chile, seeds removed, minced (optional)

1/4 cup chopped cilantro leaves

1 tablespoon balsamic or red wine vinegar

Salt

12 corn tortillas

6 to 8 ounces grated Monterey jack cheese **Use pepper jack or habanero cheddar instead, creating “picante” or spicy heat without the actual green chile

2 to 3 cups Green Sauce, purchased or homemade

Wash the spinach well. Cut the leaves away from the stems, discarding the stems, and chop the leaves into 1-inch strips. Heat the oil in a skillet over medium heat. Stir and cook the onion, garlic and chile, if using, for 5 to 10 minutes, until the onion is translucent. Add the spinach leaves, continuing to cook and stir until the leaves are wilted and shrunk. Add the cilantro. Season with vinegar and salt.

Lightly oil in a 9 x 13-inch baking dish. Spread about 1/2 cup of Green Sauce in the bottom. Pre-heat oven to 350°. Place tortillas on baking sheets, 4 to 6 tortillas to a pan. Lightly brush or spray both sides of the tortillas with oil. Bake about 5 minutes, until pliable.

Spread a heaping tablespoon of the spinach mixture in a row in a tortilla. Sprinkle about the same amount of cheese on top. Roll the tortilla around the filling and place it seam side down in the baking dish. Repeat with the rest of the tortillas. You can cover the pan at this point and refrigerate overnight.

Pour Green Sauce over the rolled tortillas, making sure to cover the ends. Sprinkle with more cheese, if you wish. Bake until heated through, about 20 minutes.

Makes 2 to 6 servings, depending on who is eating and what else you are serving with the enchiladas. ** Mexican cooks fry their tortillas in oil to make them pliable and so they don’t absorb the sauce. I prefer this over-warming method for more ease, less mess and ultimately less calories.

Homemade Green Sauce

1 (26-ounce) can whole tomatillos, drained

1 large onion, chopped

2 cloves garlic, minced

1/2 cup cilantro leaves

2 serrano or 1 jalapeno chile, seeds removed, cut into pieces, optional

1 teaspoon salt

2 tablespoons extra virgin olive oil

Whir the tomatillos, onion, garlic, cilantro, chile, if using, and salt in a blender until smooth. Heat the oil in a skillet and add the sauce, cooking for about 5 minutes. ** If you prefer mild enchiladas, put no or very little chile in the green sauce.

Read Full Post »