TOMATILLO SALSA VERDE
This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Provided by Kimberly Binning
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g
SALSA VERDE RECIPE: THE ULTIMATE MEXICAN GREEN SALSA
The best salsa verde recipe made with tomatillos and serrano peppers. Serve it up as a table sauce, hot sauce, or as a salsa with tortilla chips. This is the ultimate green salsa.
Provided by Mike Hultquist
Categories Main Course Salsa Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Peel, rinse and dry the tomatillos. Slice them in half and set them onto a large lined baking sheet.
- Slice 1 serrano pepper in half and set it on the baking sheet with the tomatillos, skin sides up.
- Roast the tomatillos and serrano pepper at 425 degrees F. for 15 minutes, or until the tomatillos begin to char slightly. The skins will darken.
- Remove and transfer to a food processor or blender.
- Add the remaining ingredients and process until smooth. Adjust for salt and serve. Or, refrigerate in a sealed container to let the flavors mingle. Great with tortilla chips!
Nutrition Facts : Calories 27 kcal, Carbohydrate 5 g, Sodium 2 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SALSA DE CHILI VERDE
Provided by Marian Burros
Categories condiments, dips and spreads
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine ingredients and serve. Without the tomatoes the salsa can be refrigerated for several hours. Add the tomatoes just before serving.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 10 grams, TransFat 0 grams
CHILE SIRLOIN BURGERS WITH SALSA VERDE
A great burger with toppings that lend a chile induced kick to the taste buds. The New Mexico Chile that is used in this recipe has a mild to medium hot flavor that is similar to an Anaheim Chile, but is a bit hotter. If you prefer a little more heat then the New Mexico Chiles use Poblano Chiles instead. This recipe was adapted from the king of the grill, Steven Raichlen's Burgers. Serve these spicy burgers with ale that accents the underlying flavors in the food while still quelling some of the chilies heat such as Harpoon India Pale Ale or for a complimentary beer that is light on the palate try a Shiner Bock.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Light your grill and brush the grate with oil once it is heated. Run a bamboo skewer that has been soaked in water through the garlic cloves. Grill the skewered garlic and the chilies until blackened, occasionally turning to get all sides, about 5-6 minutes for the garlic and about 20 minutes for the chiles. Remove from grill and place in a bowl covered with saran wrap to cool. Peel, core and de-seed chiles and cut into 1/4" strips, then peel the garlic cloves.
- Place peeled garlic and two-thirds of the chiles in a food processor or blender. Add cilantro, cumin, lime juice, oregano and water and process until smooth. Season with salt and fresh pepper and pour into a small saucepan. Simmer sauce over medium-high heat, stirring occasionally, until the sauce is slightly thickened, approximately 5 minutes. In a small bowl, toss the remaining roasted chiles with cheese.
- Shape the sirloin into 4 equal patties about 3/4" thick and season generously with salt and pepper. Grill the burgers over a medium-hot fire for about 10 minutes, turning once, for medium-rare meat. Remove the burgers from direct heat and brush the insides of the buns with oil and grill face down until lightly toasted, no more then a 1 minute.
- Place burgers on the bottom halves of the buns. Top the burgers with the chile-cheese mixture and a generous helping of the salsa verde. Cover with tops of buns and serve immediately, passing the remaining salsa on the side.
Nutrition Facts : Calories 608.1, Fat 28.7, SaturatedFat 13.4, Cholesterol 140.2, Sodium 507.3, Carbohydrate 39.3, Fiber 3.6, Sugar 11.6, Protein 48.8
SPEEDY CHILI VERDE
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Cook the rice according to the package instructions.
- Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
- Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
- Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.
CHILI VERDE
Store-bought green salsa makes a bright flavor base for this stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h10m
Number Of Ingredients 6
Steps:
- Season pork with salt and pepper. In a large Dutch oven or other heavy-bottomed pot, add pork, onion, salsa, and broth. Bring to a boil, then cover and reduce heat to medium-low. Simmer until pork pulls apart easily, 1 1/2 to 2 hours. Skim fat off top. Season with salt and pepper. Top with cilantro and limes to serve.
Nutrition Facts : Calories 341 g, Fat 14 g, Protein 47 g, SaturatedFat 5 g
SALSA VERDE: GREEN TOMATILLO SALSA
Steps:
- Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
- For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
- For the Roasted version:
- 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 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.
CHICKEN TAMALES WITH SALSA VERDE RECIPE
This tamales verdes recipe brings together shredded chicken and sautéed onions in a flavorful green sauce made with tangy tomatillos and mildly spicy Poblano chili, surrounded by a corn flour dough - all wrapped in a corn husk for steaming.
Provided by Eugenia Cárdenas
Categories Main Dish
Number Of Ingredients 15
Steps:
- First you'll soak the corn husks so they soften up and will be easier to fold. Place the corn husks in a large pot of hot water.
- Press the husks into the water to ensure they're completely covered.
- Soak the husks for 20 minutes, drain and set aside to dry.
- Thinly slice the white onion. Stack a few slices at a time, cut slices into quarters and set aside.
- Slice and dice the garlic.
- Cut the chicken breast into 1-inch chunks.
- Heat a pot over medium-high heat and pour in the olive oil.
- Add the onions and cook over medium heat, stirring occasionally.
- Add salt, then the garlic and cook until onions are soft.
- Sprinkle the chicken with salt. Stir and cook over medium heat until the chicken has browned.
- Next, pour in the water to cover the chicken and vegetables completely. Bring to a boil, lower the heat and simmer for 15 minutes or until the chicken is cooked through. The broth will darken as the chicken cooks.
- Drain the chicken and vegetables and reserve the chicken broth for use in the masa.
- Separate the chicken and the vegetables into different plates and finely shred the chicken with your hands.
- Set aside the chicken and onions for the filling.
- Slice and quarter the tomatillos.
- Slice the Poblano chili lengthwise, remove the veins and seeds, and cut into 1-inch slices.
- Place the tomatillo quarters and the Poblano chili slices into a pot of water and add salt.
- Bring to a boil, lower heat and simmer for about 10 minutes, or until the vegetables change color.
- Once cooked, drain the veggies by pressing into the strainer to be sure you remove all the broth. Reserve the broth to use in the Make the Masa step below.
- Pour the drained vegetables into your blender and blend until smooth.
- Pour the shredded chicken into a large bowl and add the onions.
- Next, pour the salsa over the chicken and onion mixture and stir to combine. Your filling is now ready!
- Place your room-temperature vegetable shortening in the bowl of a stand mixer fitted with a whisk attachment. Alternatively you could use a hand mixer or beat by hand.
- Beat until light and fluffy.
- Pour the baking powder into the bowl with the shortening.
- Then add the corn flour.
- Sprinkle in 1 tablespoon of salt and mix until combined.
- Pour in about ½ cup of the reserved vegetable broth from the Make the Salsa step above and mix until combined. Note that the liquid measurements are just a guide. Keep an eye on the dough to ensure it's not too wet or crumbly.
- Pour in ½ cup of the chicken broth little by little, being careful not to add too much liquid.
- Mix until combined. The dough should be spongy, not wet. Follow the next step to test the texture of your masa. If you've added too much liquid, you can balance out the dough with more corn flour.
- Fill a glass with warm water and take a small chunk of the masa from the mixing bowl.
- Drop the masa into the glass of water. If it floats, your masa is perfect! If not, beat in a little more shortening for about a minute and then test again.
- Take your corn husks and cut straight across the top or bottom edge.
- When you unfold the husk, the top edge should be wide and straight, and the bottom edge longer.
- Lay a corn husk flat in your hand with the straight, wide edge facing toward you. With the other hand, scoop about 2 to 3 tablespoons of masa into the husk.
- Spread the masa evenly about ⅔ across the straight edge of the husk and halfway down. You'll need the empty space to fold the tamales over.
- Scoop about a tablespoon of chicken filling and place on top of the masa in the husk. Spread evenly in the center of the dough.
- Fold over one half of the corn husk toward the center to cover the filling, then fold over the other half.
- Fold the bottom of the corn husk under your tamale. You now have a perfectly folded tamale!
- Place your folded tamale in a plate and repeat with the remaining corn husks.
- Add a few cups of water to a steamer pot and heat until the water is hot.
- Tip: Once the water is hot, drop a few coins in. If you hear the coins rattling as you heat your tamales, that means there's enough water in the pot. Once the coins stop rattling, it's time to add more water to the pot.
- You're now ready to place the steamer rack in the pot and heat your tamales. Alternatively you could use a stockpot with a steamer basket as long as you can get a good seal when you cover your pot.
- Place your tamales into the steamer upright with the open part of the husk at the top, being careful not to crush them.
- Once you've added all of your tamales to the steamer, cover and steam over medium heat for 45 minutes to 1 hour or until cooked. Let sit for 10-15 minutes before serving.
- Your tamales are now ready to eat! Serve with a side of white rice or beans, or eat them as they are. Enjoy!
Nutrition Facts : Calories 531 kcal, Carbohydrate 39 g, Protein 13 g, Fat 38 g, SaturatedFat 9 g, TransFat 5 g, Cholesterol 24 mg, Sodium 2466 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 26 g, ServingSize 1 serving
SALSA VERDE CHICKEN CHILI
White bean chicken chili made with salsa Verde. Can be made in a crock pot if chicken is cooked ahead of time.
Provided by Chef Vs
Categories Chicken Breast
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- 1. In frying pan fry the chicken with a little salt and pepper in the oil until cooked.
- 2. Add a little oil to a large pot. Saute the chopped onion and garlic seasoned with salt and pepper to taste. Saute until onions are tender.
- 3. Stir in chicken, broth, salsa and cumin. Simmer for 1/2 hour.
- 4. Add jalapeno(s), bell pepper(s) and tomatillos. Simmer for 15 minutes.
- 5. Add cilantro and beans, simmer for 15 - 30 minutes.
- 6. Thicken if necessary, to thicken mix 1 T. corn starch with a little liquid from the chili. Mix in with the chili. Simmer another 10 - 15 minutes. Repeat if necessary.
- Can be made in a crock pot if chicken is cooked ahead of time.
Nutrition Facts : Calories 246.2, Fat 8.5, SaturatedFat 2.4, Cholesterol 46.4, Sodium 798.5, Carbohydrate 16.8, Fiber 3.6, Sugar 3.1, Protein 24.6
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- Set your oven to broil. Remove tomatillo lanterns. Wash and dry your tomatillos and Hatch chiles. Rub them with oil (any oil is fine) and place in oven. Flip them when they are toasted to your liking and do the other side. This took 18 minutes in our oven at 550ºF.
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- Spread the tomatillos, chilies, garlic, and onion on a parchment-lined baking tray and roast in a pre-heated oven for between 8-10 minutes at 400ºF/200ºC.You can optionally broil the ingredients for a couple of minutes in the end to slightly char the tomatillo/ peppers and add more of a smoky flavor to the green salsa.Alternatively, you could broil, pan-roast, or even boil the ingredients – all of which are quick and easy. For the best flavor, I prefer oven roasting or pan-roasting, though!
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- Prepare your ingredients by shredding the rotisserie chicken, dicing the onion, and draining the beans. Make sure to rinse the beans, too. Set ingredients aside until needed.
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