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1
Toss the vegetables in a large bowl with the oil, garlic, oregano, salt and pepper.
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2
Let sit at least 1 hour to marinate.
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3
Preheat the grill.
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4
Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.
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5
To assemble, warm the tortillas briefly on the grill to render them pliable, and spread them out on a counter.
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6
Divide the vegetables and place in a strip down the center of each tortilla.
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7
Top with the Avocado Corn Relish and drizzle with some of the Tomatillo Salsa (being careful not to over sauce, or the burritos will be soggy).
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8
Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.
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9
Serve immediately, with the remaining salsa on the side.
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10
Place the flour, salt and shortening in the bowl of a heavy-duty mixer.
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11
Beat with the paddle until crumbly, 3 to 5 minutes.
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12
With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
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13
Divide the dough into 8 pieces.
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14
Roll each into a ball and place on a baking tray or board.
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15
Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
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16
Cut out eight 12-inch squares of waxed or parchment paper for stacking the tortillas.
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17
On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square.
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18
Stack on a baking tray or platter and refrigerate until cooking time.
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19
Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
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20
To cook, heat a dry griddle or 12-inch non-stick skillet over medium heat.
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21
Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side.
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22
Set aside to cool slightly on a towel-lined platter.
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23
Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadillas or other dishes.
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24
Method for Tomatillo Sauce (Green Salsa):
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25
In blender place tomatillos, jalapenos and water.
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26
Puree until just chunky.
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27
Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain.
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28
This salsa keeps in the refrigerator, in a covered container, about 3 days.
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29
Heat 1/2 cup of the olive oil in a large skillet over medium heat.
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30
Saute the corn with the salt and pepper, about 5 minutes.
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31
Transfer to a large mixing bowl and set aside to cool.
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32
Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice.
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33
Add to the Sauteed corn along with the scallions, red wine vinegar and the remaining 1/4 cup olive oil.
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34
Mix well and let sit 20 to 30 minutes to blend the flavors.
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35
Serve at room temperature.
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36
Corn relish can be stored, tightly covered, in the refrigerator up to a day.
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37
To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator.
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38
Add the avocado shortly before serving.
