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Tomatillos

Tomatillos are also called &quot;tomate verde&quot; in Mexico (which means green tomato). They belong to the same family as tomatoes and are considered a staple in Mexican cooking. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. They impart a fresh, citrus-like flavor to sauces when raw, and a more earthy, nutty flavor when cooked. Tomatillos are surrounded by an inedible, paper-like husk formed from the calyx of the flower. As the fruit matures, it fills the husk and can split it open by harvest. The flesh is slightly acidic with a hint of lemon.  Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator.  They may also be frozen whole or sliced. The husks must be removed before preparing, but tomatillos in the husk are often used as decoration. Wash the fruit with soap and water to remove the sticky film left by the husk. Tomatillos may be used raw in salsas or salads or cooked for sauces. They add a fresh citrus-like flavor. Their texture is firm when raw, but softened when cooked. Tomatillos are very easy to cook with because they don&#39;t need to be peeled or seeded. Cooking enhances the flavor and softens its skin, but the result is a soupy consistency since the fruit collapses after a few minutes.

 Dry Roasting produces an earthy, nutty flavor. Place the tomatillos in a heavy fry pan (preferably a cast

iron pan). Turn heat to low and roast for approximately 20 to 30 minutes, turning occasionally.

 

 

Salsa Verde

Ingredients:

4 large tomatillos, husked and cut in half

1/2 cup olive oil

2 mild chile peppers, chopped

½ a small onion, chopped

5 sprigs cilantro, chopped

1/3 cup distilled white vinegar

1/4 cup garlic powder to taste

1 teaspoon salt

 

Directions:

Place the tomatillos, chili pepper, onion, cilantro, vinegar, garlic powder, and salt in a large saucepan

over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20

minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve

with chips.

                                               

 

Tomatillo Chicken Stew Recipe                                from simplyrecipes.com

 

Tomatillo Sauce:

1 1/2 lbs tomatillos

1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove

them if you don&#39;t want the heat), stems discarded, chopped

1 clove garlic, chopped

1 teaspoon salt

2 Tbsp lime (or lemon) juice

Pinch of sugar

 

Stew:

2 lbs boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes

Salt and pepper

Olive oil

2 yellow onions, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 cup chicken stock

2 cups tomatillo sauce

1 teaspoon dry oregano or 1 tablespoon fresh, chopped

1/2 cup packed chopped cilantro

 

Directions:

1. Make the tomatillo sauce. Remove the papery husks from the tomatillos and rinse well. Cut the

tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan. Broil for 5-7

minutes until blackened in spots. Let cool enough to handle. Place the tomatillos, any juice they have

released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you

make ahead, refrigerate until needed.

 

2. Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost

smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them.

Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the

chicken pieces on two sides. When you place the pieces in the pan, make sure there is room between

them (otherwise they will steam and not brown), and don&#39;t move them until they are browned on one

side. Then use tongs or a metal spatula to turn them over and don&#39;t move them again until they are

browned on the other side. Do not cook through, but only brown. Remove the chicken pieces from the

pan and lower the heat to medium. There should be a nice layer of browned bits (fond) at the bottom of

the pan.

 

3. Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). Add ground

cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the

browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan.

Add the garlic and cook for 30 seconds more, until fragrant.

 

4. Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Stir to

combine. Bring to a boil and reduce to a simmer. Cook, partially covered, for 20 minutes until chicken is

cooked through. Add the cilantro to the stew in the last minute or so of cooking.

 

Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles. The

stew will thicken as it cools. Serves 4.

 

Potato and Bean Enchiladas

Prep Time: 1 hour                            Cook Time: 45 minutes

Ready In: 1 hour 45 minutes          Serves: 12

&quot;Vegetarian potato and pinto bean enchiladas smothered in tomatillo salsa and queso fresco. Make it as

spicy as you like with the addition of jalapenos to either, or both, sauce and filling.&quot;

 

Ingredients:

1 pound potatoes, peeled and diced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon ketchup

1 pound fresh tomatillos, husks removed

1 large onion, chopped

1 bunch fresh cilantro, coarsely chopped, divided

1 (12 oz) packages corn tortillas

1 (15.5 oz) can pinto beans, drained

1 (12 oz) package queso fresco

Oil for frying

 

Directions:

Preheat oven to 400 degrees F. In a bowl, toss diced potatoes together with cumin, chili powder, salt,

and ketchup, and place in an oiled baking dish.

 

Bake in the preheated oven for 20 to 25 minutes, or until tender.

 

Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once

cooled, puree with half of the cilantro until smooth.

 

Fry tortillas individually in a small amount of hot oil until soft.

 

Mix potatoes together with pinto beans, ½ cheese, and ½ cilantro. Fill tortillas with potato mixture and

roll up. Place seam side down in an oiled 9x13 baking dish. Spoon tomatillo sauce over enchiladas, and

spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.