Aug
22
    
Posted (Lori) in News

TOMATILLOS

Some sites with many tomatillo recipes

http://www.thekitchn.com/15-delicious-ways-to-use-tomatillos-any-time-of-day-recipes-from-the-kitchn-206915

http://www.bonappetit.com/recipes/slideshow/tomatillo-recipes#9

http://www.organicauthority.com/how-to-cook-tomatillos-recipes

PREPARING TOMATILLOS—Adapted From Mariquita Farms

–Before using, peel off the husks and rinse to remove the sticky residue. Other than peeling off the husk, do not peel the green skin.

–Raw – Uncooked tomatillos add a fresh, tangy citrus-like flavor and are often used raw in Mexican table sauces. Finely dice or puree them.

–Blanching – Mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for about 5 minutes, until soft. Drain and crush or puree as directed in a sauce recipe.

–Roasting/broiling: – Leaving slightly blackened skins on enriches a sauce with a smoky, woodsy flavor. Tomatillos can be roasted under the broiler, or over an open flame such as a grill or a gas burner. Make sure the heat is quite hot, otherwise the tomatillos will turn mushy before being charred.

Broiling Tomatillos FROM Chili Pepper Madness;

Peel off the outer brown skin that wraps the tomatillos and discard. Rinse the tomatillos and slice them in half. the horizontal center (not up and down) and arrange on a large baking dish. Spray or brush with oil. Place the tray in the oven, on a rack that is close to, but not touching, the flame. Broil about 8 minutes, then flip the tomatillos. Broil another 5 minutes until skin side is blistering. Remove, cool and peel.

NOTE: The tomatillos will be very soft at this point, so peel directly over your mixing bowl. Also, if you prefer to bake instead of broil, preheat oven to about 400 degrees, then bake about 20 minutes. Then proceed. They will not char, but they will be just as good.

CHARRED TOMATILLO GUACAMOLE

Crystal just sent this recipe; she tried it last year and says she’s been anxiously awaiting the tomatillos because it’s amazing.

GOURMET AUGUST 2000

YIELD: Makes about 3 1/2 cups

INGREDIENTS

6 oz tomatillos (6 or 7), husked and rinsed

1/2 small red onion, finely chopped

3 to 4 fresh serrano chiles, seeded (optional) and finely chopped

1/2 cup finely chopped fresh cilantro

1 teaspoon salt

1/2 teaspoon black pepper

2 large California avocados (1 lb total)

Preheat broiler.

Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more.

Combine onion, chiles, cilantro, salt, and pepper in a large bowl. Add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse paste.

Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.

Cooks’ notes:

–Seed about half of chiles for moderately spicy guacamole, all of them for mild. Guacamole may be made 8 hours ahead and chilled, covered. Bring to room temperature before serving.

TOMATILLO SALSA VERDE (From The Great Salsa Book by Mark Miller)

Alice sent the following recipe for salsa verde, which she’s made many times: With no pre-cooking of the tomatillos, this can be done in a matter of minutes. If you keep all the seeds in the Serrano chilis, this is going to be very, very hot—I’d remove all but a few of the seeds unless you like it scorching.

1 pound tomatillos (about 12-15), husked, rinsed, and roughly chopped

3 serrano chiles, with seeds

3/4 cup fresh cilantro leaves (a bunch)

2 tablespoons fresh lime juice

1 teaspoon sugar

1 teaspoon salt

Place all the ingredients in a food processor or blender, and puree.

Serving suggestions: An all-purpose salsa verde: especially with seafood, chicken, and rice.

Yield: About 2 cups

TOMATILLO-AVOCADO GUACAMOLE (adapted from “What’s Cooking America”)

Prep time: 20 min

1 large jalapeno chile pepper, washed and dried*

1 serrano or other chile pepper, washed and dried*

4 tomatillos, husked and rinsed**

1 large tomato, seeds removed

1 small red onion

1 clove garlic, peeled

1/2 bunch fresh cilantro, stems removed and discarded

Juice of a freshly-squeezed limes

2-3 large ripe avocados, peeled, seed removed, and diced

1 tablespoon salt or to taste

* You can adjust the amount of chile peppers according to your taste—or remove seeds to adjust heat.

Preheat the broiler of your oven.

Warning: Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes when working with chile peppers. Please don’t learn this lesson the hard way!

Place chili peppers, tomatillos, tomatoes, onion, and garlic clove on a baking sheet in a single layer; broil 3 to 5 minutes on each side until blackened. Remove from oven.

To roast and steam chile peppers. Place the blackened hot chile peppers in a bowl, cover with plastic wrap or an airtight lid, and allow to steam for 10 minutes. After 10 minutes, remove chile peppers. Using a sharp knife, remove stems, skins and seeds (if desired).

Roughly chop tomatillos, tomatos, chile peppers, and onion. Place in food processor or blender and add the garlic, cilantro, and lime juice. Pulse until smooth.

Mash the diced avocadoes and combine with the guacamole mixture. Season to taste and serve with your favorite chips.

TOMATILLO AND LIME JAM

Mermelada de Tomate Verde con Limon

Makes about 1 1/4 cups; from Patti’s Mexican Table

1 lb tomatillos, husks removed, rinsed and roughly chopped

3/4 cups sugar

1/2 cup water

2 tbsp fresh squeezed lime juice

Rind of a small lime, whole or chopped

A pinch of salt

Place all of the ingredients into a saucepan set over medium heat. Let them come to a simmer and stir occasionally, letting them cook until it has thickened and achieved a soft and loose jam consistency, about 35 to 40 minutes.

Don’t wait until it has thickened too much, because it thickens considerably as it cools. Once it has cooled down, pour it into a container, cover tightly and refrigerate.

ROASTED TOMATILLO SALSA

From Rick Bayless

8 ounces (5 to 6 medium) tomatillos, husked and rinsed

Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed

5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped (or, if you don’t like cilantro, use parsley)

Scant 1/4 cup finely chopped onion

Salt

Preheat a broiler.

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro/parsley and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

GREEN RICE WITH TOMATILLOS

1 recipe Tomatillo Salsa, recipe follows

6 Poblano or Ancho chiles, roasted, peeled and seeded

5 Romaine lettuce leaves

2 bunches cilantro, stems and leaves

4 scallions, white and green parts

6 garlic cloves, peeled

1/2 cup cold water

2 teaspoons salt

1/4 cup vegetable oil

3 cups long-grain rice, rinsed

Preheat oven to 350 degrees. Pour the tomatillo salsa into a food processor or a blender. Add the chiles, lettuce leaves, cilantro, scallions, garlic, water and salt and process until liquified. Set aside. In a medium skillet heat vegetable oil over medium-low heat. Add rice, stirring constantly, until golden and crackling, about five minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, 30 – 35 minutes. Stir with a fork and serve hot.

TOMATILLO SALSA (GREEN SALSA)

1 pound tomatillos, husked, washed and cut into quarters

2 – 4 large hot peppers, stemmed, seeded if desired and roughly chopped

1/2 cup cold water

1/2 medium onion, cut in half

2 bunches cilantro, stems and leaves

2 teaspoons salt

In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

SPICY CHICKEN AND TOMATILLO SOUP

From: What’s Cooking America

2 whole chicken breasts, boneless and skinless

1 pound tomatillos, husked, rinsed, and quartered

1 onion, chopped

3 cloves garlic, chopped or minced

1 Russet potato, peeled and quartered

1 teaspoon dried oregano

1 to 2 fresh jalapeno chile peppers (stems and seeds removed) or according to your taste

4 cups chicken broth or stock

3 cups water

Coarse salt and coarsely-ground black pepper, to taste

1/4 cup sour cream

2 to 3 tablespoons chopped fresh cilantro leaves

Prepare Tomatillos: Remove the husks before using, the husks are inedible. Tomatillos are very easy to cook with because they don’t need to be peeled or seeded. Their texture is firm when raw, but soften when cooked. Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin.

In a large soup pot (or cast-iron Dutch oven) over medium heat, add chicken, onion, garlic, tomatillos, potato, oregano, chile pepper, chicken stock, and water; cover and bring just to a boil. Reduce head to low and simmer 20 to 30 minutes until chicken is tender and the meat falls from the bone. Remove chicken from the pot to a bowl or plate and set aside to cool (when cool, take meat from the bones and shred into pieces). Refrigerate cooked chicken until ready to use.

Remove the soup pot from the heat and let the vegetables and broth cool slightly.

Working in batches, puree the vegetable and broth in a blender or food processor.

When ready to serve, reheat the vegetable soup puree over medium heat, stirring occasionally, until hot. Adjust seasoning if necessary.

To serve, place a small pile of the shredded chicken into each soup bowl. Ladle the pureed soup around the pile of chicken in each bowl. Top each bowl of soup with sour cream and cilantro.

CHILES RELLENOS

The following recipe for Mexican stuffed peppers claims authenticity.

My own recipe is much less authentic; I use mozzarella as the stuffing, and I shred it and toss it with sautéed onions, garlic and other spices before I put it in the peppers. And instead of coating the peppers with flour and egg, I dip into egg first, and then matzo meal, which is probably hard to find in Mexico. And I use much less oil—I use an 8-inch pan that fits 4-6 peppers and find that about ¼ cup of oil comes about ½ inch up the sides and that’s enough.

6 fresh Anaheim or Ancho peppers

1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips

2 eggs, separated

1 teaspoon baking powder

¾ cup all-purpose flour

1 cup vegetable shortening or oil, for frying

Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap.        Allow the peppers to steam as they cool, about 15 minutes.

Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.

Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.

Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Monica just sen this. She made it easy year and loved it:

CHILE VERDE WITH PORK

3 pounds trimmed pork shoulder, cut into 1-inch cubes

Kosher salt

5 poblano peppers

5 cubanelle peppers

2 pounds tomatillos (about 15 medium), husks removed

6 whole garlic cloves

2 jalapeño peppers, stems removed, split in half lengthwise

3 tablespoons vegetable oil

2 cups loosely packed cilantro leaves

1 large onion, finely diced (about 1 1/2 cups)

1 tablespoon ground cumin

1 quart chicken stock

Directions

1.

In large bowl, toss pork with 2 tablespoons salt until thoroughly coated. Set aside at room temperature for 1 hour.

2.

Meanwhile, roast poblano and cubanelle peppers by placing them directly over the flame of a gas stove until deeply charred on all surfaces, about 10 minutes total. If you don’t have a gas burner, you can achieve similar results under the broiler, or on an outdoor grill. Place peppers in a bowl and cover with a large plate. Let steam for 5 minutes, then peel under cool running water. Dry chilies, discard seeds and stems, and roughly chop. Transfer to bowl of food processor.

3.

Preheat broiler to high. Toss tomatillos, garlic, and jalapeños with 1 tablespoon vegetable oil and 1 teaspoon kosher salt. Transfer to rimmed baking sheet lined with foil. Broil until charred, blistered, and just softened, turning once halfway through cooking, about 10 minutes total. Transfer to the food processor along with any exuded liquid.

4.

Add 1/2 of cilantro to the food processor and pulse mixture until it is roughly pureed but not smooth, about 8 to 10 one-second pulses. Season to taste with salt and pepper.

5.

Adjust oven rack to middle position and preheat oven to 225°F. Heat remaining oil in large Dutch oven over high heat until smoking. Add half of pork and cook without moving until well browned, about 3 minutes. Stir pot and continue cooking, stirring occasionally, until well browned on all sides. Add remaining pork and onions and cook, stirring frequently and scraping up any browned bits from bottom of pan, until onions are softened, about 4 minutes. Add cumin and cook, stirring constantly until fragrant, about 1 minute.

6.

Add chicken stock and pureed chilies to pot and stir to combine. Bring to a boil, cover, and transfer to oven, leaving lid slightly ajar. Cook until pork shreds easily with a fork, about 3 hours. Remove from oven and return to stovetop.

7.

Skim off and discard any excess fat. Adjust to desired consistency by adding water or boiling and reducing. Stir remaining cilantro into pot and season to taste with more salt. Serve immediately with warm tortillas, diced onions, sour cream, cheese, cilantro, and lime wedges. Chili can be chilled and stored in airtight container in refrigerator for up to 5 days. Flavor will improve with time.

Ingredients
3 pounds trimmed pork shoulder, cut into 1-inch cubes
Kosher salt
5 poblano peppers
5 cubanelle peppers
2 pounds tomatillos (about 15 medium), husks removed
6 whole garlic cloves
2 jalapeño peppers, stems removed, split in half lengthwise
3 tablespoons vegetable oil
2 cups loosely packed cilantro leaves
1 large onion, finely diced (about 1 1/2 cups)
1 tablespoon ground cumin
1 quart chicken stock
Directions
1.
In large bowl, toss pork with 2 tablespoons salt until thoroughly coated. Set aside at room temperature for 1 hour.
2.
Meanwhile, roast poblano and cubanelle peppers by placing them directly over the flame of a gas stove until deeply charred on all surfaces, about 10 minutes total. If you don’t have a gas burner, you can achieve similar results under the broiler, or on an outdoor grill. Place peppers in a bowl and cover with a large plate. Let steam for 5 minutes, then peel under cool running water. Dry chilies, discard seeds and stems, and roughly chop. Transfer to bowl of food processor.
3.
Preheat broiler to high. Toss tomatillos, garlic, and jalapeños with 1 tablespoon vegetable oil and 1 teaspoon kosher salt. Transfer to rimmed baking sheet lined with foil. Broil until charred, blistered, and just softened, turning once halfway through cooking, about 10 minutes total. Transfer to the food processor along with any exuded liquid.
4.
Add 1/2 of cilantro to the food processor and pulse mixture until it is roughly pureed but not smooth, about 8 to 10 one-second pulses. Season to taste with salt and pepper.
5.
Adjust oven rack to middle position and preheat oven to 225°F. Heat remaining oil in large Dutch oven over high heat until smoking. Add half of pork and cook without moving until well browned, about 3 minutes. Stir pot and continue cooking, stirring occasionally, until well browned on all sides. Add remaining pork and onions and cook, stirring frequently and scraping up any browned bits from bottom of pan, until onions are softened, about 4 minutes. Add cumin and cook, stirring constantly until fragrant, about 1 minute.
6.
Add chicken stock and pureed chilies to pot and stir to combine. Bring to a boil, cover, and transfer to oven, leaving lid slightly ajar. Cook until pork shreds easily with a fork, about 3 hours. Remove from oven and return to stovetop.
7.
Skim off and discard any excess fat. Adjust to desired consistency by adding water or boiling and reducing. Stir remaining cilantro into pot and season to taste with more salt. Serve immediately with warm tortillas, diced onions, sour cream, cheese, cilantro, and lime wedges. Chili can be chilled and stored in airtight container in refrigerator for up to 5 days. Flavor will improve with time.


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