Potato and Cheese Flautas, Roasted Salsa Verde and Lettuce Leaves

Ingredients

• 1 lb Tomatillos (About 8-10 medium, husks removed and rinsed)
• 2 pcs Jalapeño Peppers (Stems removed)
• 0.5 pcs White Onion (Medium, peeled and quartered)
• 3 cloves Garlic (Unpeeled)
• 0.5 cup Cilantro (Loosely packed leaves and tender stems)
• 2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
• 0.75 tsp Salt (Or to taste)
• 0.25 cup Water (If needed for blending)

Instructions

1. 1

   Roast the Vegetables

   • Position an oven rack about 6 inches from the heating element and preheat your oven's broiler to high.
   • Line a baking sheet with foil for easy cleanup. Arrange the husked tomatillos, whole jalapeños, and onion quarters on the sheet. Add the unpeeled garlic cloves, ensuring nothing is overcrowded.
   • Place the baking sheet under the broiler. Broil for 5-7 minutes, until the tops of the vegetables are blistered and blackened in spots.
   • Using tongs, carefully flip the vegetables. Return to the broiler and cook for another 4-6 minutes, until the other side is also well-charred. Keep a close eye to prevent them from turning to ash.
2. 2

   Blend the Salsa

   • Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes, until they are safe to handle.
   • Once cooled, squeeze the soft, roasted garlic from its papery skin directly into a blender or food processor.
   • Add the roasted tomatillos (and any juices from the pan), jalapeños, and onion to the blender.
   • Add the fresh cilantro, lime juice, and salt.
   • Pulse the blender 5-6 times for a chunky salsa, or blend until smooth for a thinner consistency. If the salsa is too thick to blend properly, add a tablespoon of water at a time until it reaches your desired texture.
3. 3

   Season and Serve

   • Pour the salsa into a serving bowl. Taste and adjust the seasoning, adding more salt for flavor or a bit more lime juice for brightness if needed.
   • Serve immediately while still warm from the roasting process, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld and deepen. The salsa will thicken slightly as it cools.

Ingredients

• 1 large head Romaine Lettuce (Approximately 800-900g)
• 4 liters Water (Cold, for washing)

Instructions

1. 1

   Prepare the Lettuce

   • Place the head of romaine on a cutting board. Using a sharp knife, slice off the bottom 1-2 inches of the core.
   • Gently peel the leaves away from the core. Be careful not to tear or bruise them.
   • Inspect the leaves and discard any that are wilted, slimy, or heavily damaged.
2. 2

   Wash the Leaves Thoroughly

   • Fill a large, clean bowl or a stoppered sink with cold water.
   • Submerge the separated leaves in the water. Do not overcrowd the bowl; wash in batches if necessary.
   • Gently swish the leaves with your hands for about 30 seconds to dislodge any dirt, sand, or grit.
   • Let the leaves soak for 2-3 minutes. This allows the heavier grit to settle at the bottom of the bowl.
   • Carefully lift the leaves out of the water and place them in a colander, leaving the dirty water behind. Do not pour the water out with the lettuce, as this will just pour the grit back onto the leaves.
3. 3

   Dry the Lettuce Completely

   • For best results, use a salad spinner. Place a handful of leaves in the spinner basket, ensuring not to overfill it.
   • Spin for 15-20 seconds, or until the leaves are thoroughly dry. Pour out any collected water and repeat in batches until all leaves are dried.
   • If you don't have a salad spinner, lay the leaves in a single layer on a clean kitchen towel or several layers of paper towels.
   • Place another towel on top and gently pat down to absorb the moisture. The goal is to get the leaves as dry as possible without bruising them.
4. 4

   Store or Serve

   • Your crisp lettuce leaves are now ready to be used in salads, wraps, or sandwiches.
   • For storage, line an airtight container or a large zip-top bag with a dry paper towel, place the leaves inside, and seal. Store in the refrigerator's crisper drawer for up to a week.