Roti Tacos
Mario Christerna
The holidays are a great time to bring everyone together—all cultures, faiths, nationalities—and create something new. It is so joyful to combine foods and traditions. Here’s our kind of taco night.
How to Make It
1
TO MAKE THE POBLANO SALSA
Preheat oven to 450°F.
2
On a sheet tray, drizzle poblanos, onions, garlic, and tomatillos with olive oil, and toss with a pinch of salt and pepper. Bake for 30 minutes.
3
Remove from oven, and transfer poblanos to a dish and cover with plastic wrap. Once cooled, peel off the skin. One secret to maintaining flavor is not to run the poblanos in water, so keep it dry.
4
Place all salsa ingredients, along with cilantro, in a blender. Blend first at a low level, then increase.
5
TO MAKE THE ROTI
Combine wheat flour, a little ghee, a little water, and salt. Knead for about 10 minutes. On a surface dusted with flour knead for about 10 minutes, or until the dough is soft and pliable and doesn’t stick to your fingers. Add more flour to the work surface, divide dough into 7 or 8 balls, and press out into circles.
6
Place a sauté pan on medium heat and add oil. Once heated (just before a smoking point) add the roti. At home we like to make it a little crispy, like taqueros do with tortillas. Once it reaches the desired crispiness, remove it with tongs and hold it over the open flame of a gas burner. The goal is to get that layer of char for a smoky flavor.
7
TO PREPARE THE PANEER
Wow, I love this cheese for its flavor and versatility. Place sauté pan on high heat. Once it comes to a smoking point add a little oil or ghee. Sear as if you were going to sear a nice steak. Texture is what we are looking for here. And of course, flavor!
8
TO MAKE THE VEGGIES
Set a sauté pan over medium-high heat, and add olive oil. Before it comes to a smoking point, add the potatoes.
9
Here is where the pan fry technique kicks in. When you add the potatoes, cook unstirred for about 5 minutes then flip them and repeat. The secret here is to get the texture without burning them. With these potatoes you want to serve them right away to avoid sogginess. This is a super tip.
10
A NOTE ON GARNISHES
Pomegranate seeds (pomegranate is a very spiritual fruit) to add texture, acid, and color. Cilantro, both leaves and stems. Cilantro stems have lots of flavor and also add texture. Edible marigold flowers. This flower is auspicious for Mexicans and Indians. For Mexicans, it is used during the holiday Dia de los Muertos, and for Indians it is commonly used to decorate the space for weddings.
Ingredients
For the Roti
1 cup wheat flour
1 tsp ghee or olive oil
salt to taste
For the Poblano Salsa
4 poblanos, seeded and stems removed
1 onion, quartered
6 garlic cloves, peeled
8 tomatillos, husks removed
½ bunch cilantro
1 tbsp olive oil
salt and pepper to taste
For the Tacos
paneer, cut to 1⁄2 inch thick and about 3 inches wide
seasonal veggies, sautéed
2 medium red potatoes, julienned and pan-fried
ghee
salt and pepper to taste
Directions
1
TO MAKE THE POBLANO SALSA
Preheat oven to 450°F.
2
On a sheet tray, drizzle poblanos, onions, garlic, and tomatillos with olive oil, and toss with a pinch of salt and pepper. Bake for 30 minutes.
3
Remove from oven, and transfer poblanos to a dish and cover with plastic wrap. Once cooled, peel off the skin. One secret to maintaining flavor is not to run the poblanos in water, so keep it dry.
4
Place all salsa ingredients, along with cilantro, in a blender. Blend first at a low level, then increase.
5
TO MAKE THE ROTI
Combine wheat flour, a little ghee, a little water, and salt. Knead for about 10 minutes. On a surface dusted with flour knead for about 10 minutes, or until the dough is soft and pliable and doesn’t stick to your fingers. Add more flour to the work surface, divide dough into 7 or 8 balls, and press out into circles.
6
Place a sauté pan on medium heat and add oil. Once heated (just before a smoking point) add the roti. At home we like to make it a little crispy, like taqueros do with tortillas. Once it reaches the desired crispiness, remove it with tongs and hold it over the open flame of a gas burner. The goal is to get that layer of char for a smoky flavor.
7
TO PREPARE THE PANEER
Wow, I love this cheese for its flavor and versatility. Place sauté pan on high heat. Once it comes to a smoking point add a little oil or ghee. Sear as if you were going to sear a nice steak. Texture is what we are looking for here. And of course, flavor!
8
TO MAKE THE VEGGIES
Set a sauté pan over medium-high heat, and add olive oil. Before it comes to a smoking point, add the potatoes.
9
Here is where the pan fry technique kicks in. When you add the potatoes, cook unstirred for about 5 minutes then flip them and repeat. The secret here is to get the texture without burning them. With these potatoes you want to serve them right away to avoid sogginess. This is a super tip.
10
A NOTE ON GARNISHES
Pomegranate seeds (pomegranate is a very spiritual fruit) to add texture, acid, and color. Cilantro, both leaves and stems. Cilantro stems have lots of flavor and also add texture. Edible marigold flowers. This flower is auspicious for Mexicans and Indians. For Mexicans, it is used during the holiday Dia de los Muertos, and for Indians it is commonly used to decorate the space for weddings.
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