What are some recipes you can use tomatillos in?

Question

I mean, besides salsa and things of that nature.

Answer 1

Creamy Tomatillo and Green Chile Salsa
Makes about 4 cups

This is our version of the many green salsas found in Texas and along the Mexican border — piquant but not too fiery hot! Try stirring room-temperature salsa into hot, steamed rice.

1 pound tomatillos, husks removed
1 tablespoon chopped serrano or jalapeño chiles (remove seeds if using jalapeños), or more to taste
2 large green chiles, roasted, peeled and seeded (or substitute 1⁄4 cup canned chopped mild green chiles, drained)
2 cloves garlic
1 tablespoon extra-virgin olive oil
1 large avocado, peeled and seeded
6 ounces cream cheese
1 cup sour cream
21⁄2 teaspoons salt
2 to 3 tablespoons cilantro leaves, packed

Preheat oven to 450 degrees. Place tomatillos, chiles and garlic in a heavy baking pan. Brush with olive oil and roast 10 to 15 minutes, until tomatillos and chiles are softened and beginning to char in places. Remove cores from tomatillos and place roasted vegetables in food processor; pulse until roughly chopped. Add avocado, cream cheese, sour cream, salt and cilantro; blend until smooth. Adjust flavor with additional salt as necessary.

Thin salsa with milk if too thick. Serve immediately or refrigerate until ready to serve.

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RECIPE FOR TOMATILLO GUACAMOLE
Title: Tomatillo Guacamole
Category: Mexican
Serves: 6

Ingredients:
6.00 Tomatillos (canned is fine)
3.00 tb Finely chopped onion
1.00 md To large avocado, mashed
-coarsely with a fork
Juice of 1/2 lemon (1
-Tablespoon)
0.50 To 1 jalapeno, finely
-chopped, or Tabasco to
-taste

Instructions:
Yield: 1 1/2 to 2 cups Salt to taste 1.
Husk tomatillos, rinse briefly, and simmer in water to cover over medium high heat until tomatillos are tender and cooked through.
Drain, mash, and cool.
If using canned tomatillos, simply drain and mash.
2.
Combine with onion, avocado, lemon juice, jalapeno or Tabasco, and salt.
Serve immediately.



Ultimate Enchilada Bake with Tomatillos
Ingredients:
6 skinless chicken breasts
8 ounces cream cheese, softened
1 medium onion
6 poblano chiles
1 pound can tomatillos or fresh equivalent
3 sprigs fresh cilantro
1 cup heavy cream
1 egg, slightly beaten
salt and pepper to taste
24 small corn tortillas
lard or shortening for frying
1/4 cup parmesan cheese
shredded lettuce
chopped ripe olives
sour cream


Directions:

Poach chicken, keeping water to a bare simmer. until cooked through. Remove from liquid, cool slightly and remove bones. Shred meat. Sir onions into cream cheese , then add chicken and set aside Boil the chiles until soft, then puree with the tomatillos and cilantro until smooth. add cream, egg, salt and pepper. and continue to puree. One at a time, dip the tortillas into the chile sauce, then fry in lard to soften. Place chicken filling on tortilla and roll up.

Spread some of the vile sauce in the bottom of the baking dish and lay the rolled and filled enchiladas seam side down in a single layer. Pour remaining sauce over these, top with parmesan and bake at 350 degrees F. till bubbly. Top with shredded lettuce and olives. serve sour cream in a dish on the side


Chicken Flautas with Roasted Tomatillo Salsa
Ingredients

3 cups water
1 pound boneless chicken breast
2 bay leaves
1/2 teaspoon salt
1/2 cup picante sauce
1/2 teaspoon ground cumin
1 cup vegetable oil
16 soft corn tortillas
Roasted Tomatillo Salsa (recipe follows)


Preparation


1) Add water to large saucepan and bring to a boil over high heat. Add chicken, bay leaves and salt, bring just to a boil, reduce heat, cover and simmer 15 minutes or until chicken is no longer pink in the center. Remove chicken from pan, discard bay leaves and all but 1/4 cup of the cooking water; shred chicken with 2 forks. Return shredded chicken to the reserved 1/4 cup water in saucepan, add picante sauce and cumin, and stir to blend well.

2) Preheat oven to 425°F. Heat oil in a 10-inch skillet and over medium-high heat until hot, but not smoking. Cook tortillas quickly one at a time, about 5 seconds on each side, just until pliable, and drain on paper towels.

3) Spoon 2 tablespoons of the shredded chicken on one end of each tortilla and roll tightly, resembling a cigar. Place seam side down on a baking sheet. Repeat with remaining ingredients. Bake filled tortillas 15 minutes or until golden and crisp. Serve with salsa.




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Roasted Tomatillo Salsa

Yield: Makes about 1-1/2 cups



Ingredients

1-1/2 pounds tomatillos, husks removed and rinsed under warm water to remove stickiness, and patted dry
1 jalapeño pepper*
1/2 medium red onion, cut in 1/2-inch wedges
2 cloves garlic, unpeeled
3/4 cup chopped cilantro leaves, divided
1 teaspoon salt
Lime juice to taste

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


Preparation


1) Preheat broiler. Broil tomatillos, jalapeño, onion and garlic 10 minutes, turning twice, until tomatillos are softened and lightly charred. Peel garlic and remove stem of jalapeño, place in blender with tomatillos, onion, 1/2 cup of the cilantro and salt and purée. Let cool completely. Stir in lime juice and remaining 1/4 cup cilantro.


ENJOY YOUR TOMMY TOES ( which is what we call em in louisiana when i was growing up !)

jan

Answer 2

Be sure to use a ripe pineapple. Tomatillos are very tart—blanching softens their texture and their sour edge. Ingredients 6 small tomatillos (about 8 ounces), husked 1/2 large pineapple , cut into 1/2-inch cubes (about 3 cups) 1 chipotle chile en adobo , minced (about 1 teaspoon) 1teaspoon lime juice Table salt Instructions 1. Bring 1 quart water to boil in small saucepan over high heat; boil tomatillos until skins start to pucker, about 5 minutes. With slotted spoon, remove tomatillos to bowl of ice water to stop cooking. When cool enough to handle, core tomatillos and cut into 1/2-inch cubes. 2. Toss tomatillos, pineapple, chipotle chile, lime juice, and salt to taste in medium bowl. Cover and refrigerate at least 30 minutes to blend flavors.

Answer 3

Tomatillos are a Mexican "ground cherry", basically a tomato. So naturally anything that you use tomatoes in you can substitute with tomatillos. But be careful because they are much more pungent and can ruin a sauce or salsa in quick step! One of my favorite things to do with them is to make them the feature of a green sauce. If you are doing a "south-of-the-border" theme meal, one of the things that's nice to do is feature a few different sauces....maybe a red tomato based sauce, a chili sauce and I always add a green sauce. Start with the Southern trio; onion, celery, & peppers add a hefty amount of garlic, a little fresh thyme and cumin. saute in a neutral oil and add enough flour to make a roux. Add enough nice rich chicken stock to make a sauce and dump in a few handfuls of tomatillos (minus the hard skin and chopped), add a small can of commercial chopped green chilis and simmer for about 45 mins slow. Add drainedand chopped tomatoes (not many) for color and your done. Natually you want to season with salt and pepper and may want to drop a chicken base cube or two into the sauce to enhance the flavor. Another variation for those not worried about animal fat yet is to start with a small quanity of slice bacon in the original saute. NOW; get a couple boneless chicken breasts and a hot saute pan with just a spay of oil, saute just to get color on one side and flip, immediately deglaze with a white wine and cover fast...let it sit like that on medium heat for about 30 seconds to reduce the wine, now add a few cups of that green chili sauce and let the chicken breasts simmer on low until done; no more than 7 minutes (165 degrees internal temp) Place the chicken breast over some rice and beans, smother with the simmering sauce, top with chopped parsley and side with a mango-celantro salsa and you're a star! Good Luck!

Answer 4

I'm sure there's lots of things to make. I however have only made 3 things with tomatillos: enchiladas with green sauce, salsa verde and green pork chili.

Answer 5

BLACK BEAN CHICKEN CHILI

2 tbsp. vegetable oil
1 lg. garlic clove
1 med. yellow onion
2 lb. boneless, skinless chicken breasts
1 tbsp. cumin
1 tsp. Mexican oregano
3 tbsp. chili powder
1/2 c. any kind of chili peppers (canned or roasted and peeled)
1 (4 oz.) can tomatillos
1 tbsp. mesquite barbecue sauce
2 lb. stewed or crushed tomatoes
2 (12 or 16 oz.) cans of black beans
Sour cream, cheddar cheese (optional)

Heat oil in a saucepan/stockpot. Saute garlic and onions, using high heat, until slightly limp, then add chicken. Saute chicken until slightly browned, then lower heat. Cover pan/stock with a tight fitting lid and continue to cook chicken until it is done. Remove chicken and allow it to cool, then cut or shred into smaller pieces, set aside. Add cumin, oregano, chili powder, chili peppers, tomatillos, barbecue sauce and tomatoes to ingredients remaining in the pan/stock pot and simmer until liquid is reduced by 1/4. Add chicken and beans, cook for 5 minutes. Top each serving with sour cream and/or cheddar cheese. Serve with warm flour tortillas.

Answer 6

Potato and Bean Enchiladas
INGREDIENTS
1 pound potatoes, peeled and diced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon ketchup
1 pound fresh tomatillos, husks removed
1 large onion, chopped
1 bunch fresh cilantro, coarsely chopped, divided
2 (12 ounce) packages corn tortilla
1 (15.5 ounce) can pinto beans, drained
1 (12 ounce) package queso fresco
oil for frying
DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). 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, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

White Bean Chicken Chili
INGREDIENTS
2 tablespoons vegetable oil
1 pound diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1 (15 ounce) can white beans
2 ears fresh corn
salt to taste
ground black pepper to taste
1 lime, sliced
DIRECTIONS
Heat oil, and cook onion and garlic until soft.
Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.