Tomatillos- storage tips and recipes
Tomatillos
Tomatillos are also called "tomate verde" 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'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'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't move them until they are browned on one
side. Then use tongs or a metal spatula to turn them over and don'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
"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."
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.