1 cup masa harina
¼-tsp kosher salt
¾-cup hot water
Smoked Andouille and Kale filling:
1# smoked Andouille sausage (really any smoked spicy sausage can be used here). Sausage removed from casing and roughly broken up
1 bunch Kale (Sweet P’s preference is dinosaur kale) stems removed, chopped.
1/2 yellow onion chopped
2 clove garlic minced
Large pinch kosher salt
1 tsp Ancho chili powder
Very small dash cinnamon
1/2 tsp cumin
Mix salt into the mass in a mixing bowl. Slowly add hot water to masa and mix by hand until the water is completely incorporated. Continue to knead dough for 1-2 minutes until the dough is smooth and very slightly elastic (almost like play-dough).
Break the dough into 10 separate balls. Using a tortilla press lined with a freezer bag cut in half (to prevent sticking. Plastic wrap is not thick enough) place the ball of dough in the middle of the bag and press. The dough can be press with a rolling pin, but tortilla presses make a more uniform tortilla.
Heat a dry heavy skillet (cast iron preferred) and cook the tortillas for 30sec-1min on each side so that there are brown toasted spots on each side. Repeat for remaining tortillas and keep cooked ones wrapped in a cloth lined basket or bowl.
Drizzle about a tbsp. of olive oil (not extra virgin) into a hot skillet. Brown sausage until cooked through if using a raw sausage. Add chopped onion and minced garlic and Sauté until the onions are translucent. If using a fully cooked sausage, sauté onions and garlic first and then add roughly crumbled sausage and cook until warmed through. Add seasonings and continue to sauté for 30 seconds, then add chopped kale and continue to cook until the kale is completely wilted.
Serve on warm tortillas and garnish with crumbled queso fresca and lime wedge.
Presented by: Sweet P's BBQ