poblano pepperroasted, skinned, stem and seeds removed1
tomatillos4
fresh cilantroa large bunch~1 cupest.
all-purpose flour7 cups
salt1 tbsp
lard2/3 cups
all-purpose flour (reserved)added incrementally as needed1 cup
Steps
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1
Pour 2.5 cups of warm water into a blender. The temperature should be comfortably warm to the touch (like bathwater for a baby), not hot.
2
Tear the roasted poblano pepper (already peeled, seeded, and stemmed) into pieces and add to the blender.
3
Halve four tomatillos and add them to the blender.
4
Add a large bunch of fresh cilantro to enhance flavor and create the desired green color.
5
Blend all ingredients until smooth.
6
Add 7 cups of all-purpose flour to a bowl and set aside 1 cup for later. Mix in 1 tablespoon of salt.
7
Add 2/3 cup of lard to the flour and work it in with your fingertips until the mixture resembles coarse breadcrumbs.
8
Make a well in the center of the flour mixture and pour in the blended green ingredients.
9
Begin combining the dough, mixing for 4 minutes while hydrating to achieve a smooth, gooey oatmeal-like consistency.
10
Gradually add half of the reserved flour, adjusting based on humidity levels. If the dough remains sticky, add the remaining flour and knead further—either by hand or in a stand mixer—until the dough becomes smooth and workable.
PrimedTableBETA
