TOMATILLO SALSA
Make this healthy side dish as part of a Mexican feast, with fresh tomatillos, onions, chillies, avocado and lime. Serve alongside burritos and tacos
Provided by Elena Silcock
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Put the tomatillos in a pan of boiling water, cook for 3 mins or until the skins split, remove with a slotted spoon and cool for 5-10 mins. Blitz in a food processor with the coriander, onion, chilli, garlic and lime. Tip into a bowl, stir in the avocado and season to taste.
Nutrition Facts : Calories 116 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein
BEEF TORTILLA CASSEROLE
The mild taco flavor of this microwaved main dish is complemented by sour cream and two kinds of cheese. -Patty Burchett, Louisville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Crumble beef into a large microwave-safe dish. Stir in onion. Microwave, uncovered, on high for 6-7 minutes or until meat is no longer pink, stirring and draining every 2 minutes. Stir in taco sauce and tortillas. , In a greased 2-1/2-qt. microwave-safe dish, layer half of the beef mixture, sour cream and cheeses. Repeat layers. Cover and cook at 70% power for 7-9 minutes or until heated through. Let stand for 2-4 minutes before serving.
Nutrition Facts : Calories 439 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 441mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
TOMATILLO SALSA
I was looking for a tomatillo salsa recipe for canning & couldn't find one that suited our Taste so, I came up this this one. Everyone that has tried it likes it. We have a lot of tomatillos in the garden, so I wanted a way to use them.
Provided by Barb G.
Categories Sauces
Time 1h20m
Yield 6 Pints
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
- Reduce heat.
- Simmer 20 minutes.
- Ladle into pint jars.
- Leave 1/2 inch head space.
- Adjust lids, process in a hot water bath for 20 minutes.
- Be sure to wear gloves when chopping peppers as they will burn fingers.
- Also, have good ventilation when cooking--I have found this to be true when cooking ALL salsa.
- I use a food processor for chopping.
- If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.
ROASTED TOMATILLO SALSA
Steps:
- Preheat the oven to 450 degrees F.
- Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
- Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
- Serve with chips or as a salsa for tacos and burritos.
TOMATILLO SALSA
Provided by Michael Symon : Food Network
Categories condiment
Time 20m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- Place the whole tomatillos, scallions and jalapenos on a cooling rack in a single layer. Drizzle with olive oil and sprinkle with salt. Place the cooling rack on the grill and cook, pulling the cooling rack off the grill to flip the vegetables, until softened and charred on both sides, about 5 minutes per side. Using a knife, scrape off the skin from the jalapenos. If you want the salsa to be spicy, leave in the seeds. If you do not, remove the seeds and ribs from the jalapenos.
- To a blender or a food processor, add the tomatillos, scallions, jalapenos, cilantro, cumin, garlic, lime juice and olive oil. Blend until a salsa forms. Blend as much as you need to reach the consistency of the salsa you like. Add salt to taste. The sauce will keep in the refrigerator for up to 1 week.
TORTILLA CASSEROLE WITH TURKEY
Steps:
- Prepare the Salsa de Tomatillo. In a heavy, 6-quart, nonreactive saucepan over medium-high heat, combine tomatillos, chiles, and water; bring to a boil. Reduce heat to low and simmer until the tomatillos are tender, about 10 to 12 minutes. Drain, reserving 1/2 to 1 cup of the cooking liquid. Working in batches, combine tomatillos, chiles, reserved cooking liquid, garlic, and cilantro in a blender and blend to a smooth puree. In a heavy, 12-inch, deep-sided skillet, heat the oil over medium heat and cook the tomatillo mixture for about 10 minutes, stirring often. Add salt to taste.
- Prepare the casserole. In a heavy, 10-inch skillet, heat 3/4 cup of the corn oil over medium heat until the oil shimmers. Using tongs, submerge the tortillas, one at a time, in the hot oil for about 10 seconds (the tortillas should remain pliable). Transfer to a baking sheet lined with paper towels to drain. Lightly oil a 13-by-9-inch baking dish and set aside. In a heavy, 12-inch, nonstick skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add both kinds of squash and cook over medium heat about 5 minutes. Add the corn and green beans and cook until just tender, about 2 to 3 minutes. Add salt and pepper to taste.
- Preheat oven to 375 degrees. Arrange 6 of the softened tortillas in the prepared baking dish, overlapping the edges. Cover with half of the shredded turkey, half of the vegetable mixture, 1 cup of the cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Repeat the layering process with 6 additional tortillas, the remaining turkey, vegetable mixture, and cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Top with the remaining 6 tortillas. Drizzle with 1 cup of the Salsa de Tomatillo, cover with foil, and bake in preheated oven for about 50 minutes, or until heated through.
- During the last few minutes of the cooking time, heat the remaining 3 cups Salsa de Tomatillo over low heat and keep warm. In a small bowl, whisk together the remaining 1/2 cup sour cream and the milk; drizzle over the hot casserole when it comes out of the oven. Serve the hot casserole with hot Salsa de Tomatillo on the side.
AUTHENTIC TOMATILLO SALSA
I stayed with the Ceja family a few years ago because I was nosing in on a documentary that was being filmed about their amazing family vineyard and Latino heritage. Amelia Ceja cooked meal after meal of scrumptious food, but unfortunately, this salsa is the only recipe I took away with me. It's soo good, and pretty easy to make. The tomatillos should really be done on a smoking-hot grill so you can get that smoky flavor. Yum.
Provided by enigmused
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the tomatillo's husk and rinse in water.
- Grill or roast the tomatillos and the peppers until the skins appear burned.
- Do not peel the skins.
- In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth.
- Add the cilantro and salt and process for an additional 8 seconds.
Nutrition Facts : Calories 47.2, Fat 1.3, SaturatedFat 0.2, Sodium 2.1, Carbohydrate 8.8, Fiber 3, Sugar 5.5, Protein 1.6
ROASTED TOMATILLO SERRANO SALSA
This salsa is great with a great big bowl of warm tortilla chips! You can also use it on anything that you would normally use red salsa on. I love tomatillo salsa. Yum!
Provided by ChipotleChick
Categories Sauces
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remobe husks from tomatillos and rinse.
- Place them on a baking sheet, on top rack under broiler.
- Broil about 4 minutes on one side, unrit blackened and soft, then turn and roast other side.
- Let cool on sheet.
- Heat a skillet over medium heat, and chiles and garlic.
- Roast chiles 5 to 10 minutes, until blackened and soft, turning occasionally.
- Roast garlic about 15 minutes.
- Remove and let cool, then pull stems from chiles, and peel garlic.
- Put tomatillos, garlic, and chiles in a food processor and coarse-blend.
- Transfer to a bowl and add 1/4 cup of water to bring to"salsa consistency.
- "Stir in onion, cilantro, salt and pepper to taste.
Nutrition Facts : Calories 43.7, Fat 0.9, SaturatedFat 0.1, Sodium 584.6, Carbohydrate 8.8, Fiber 2.3, Sugar 5.5, Protein 1.3
SOFT FRIED TORTILLAS WITH TOMATILLO SALSA AND CHICKEN
Categories Cheese Chicken Onion Appetizer Fry Quick & Easy Cinco de Mayo Dinner Hot Pepper Tomatillo Cilantro Tortillas Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 chalupas
Number Of Ingredients 16
Steps:
- Make salsa:
- Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.
- Make chalupas:
- Put oven rack in middle position and preheat oven to 200°F.
- Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.
- Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.
QUICK GREEN TOMATILLO SALSA
I make this tangy, versatile tomatillo salsa to accompany a range of Mexican and Tex-Mex dishes. It's always great with shrimp and fish, and it's my go-to salsa for tacos with chicken in the filling, and with vegetables like potatoes and greens, summer squash and corn. I roast the tomatillos under the broiler before blending them to get a deep, toasty flavor. You can also roast the chiles if you want a deeper roasted-spicy flavor, as opposed to grassy-spicy flavor. If you wish to roast the chiles alongside the tomatillos, place the whole chiles on the baking sheet, too; they will be done faster than the tomatillos, only a minute or two on each side. Once they're cool enough to handle, peel and stem them, and coarsely chop, then proceed with the recipe.
Provided by Martha Rose Shulman
Categories dips and spreads
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Heat broiler, positioning a rack at the highest setting under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 2 to 5 minutes, until charred on one side. Turn tomatillos over and broil 2 to 5 minutes longer, until charred. Transfer tomatillos to a blender, tipping in any juice that may have accumulated on the foil.
- Add chiles, onions, garlic (if using), cilantro and 1/4 cup water to blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving, to allow the flavors to develop.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 5 grams
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ROASTED TOMATILLO CHICKEN ENCHILADA CASSEROLE - PINCH OF YUM
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4.8/5 (25)Calories 434 per servingCategory Dinner
- SAUCE: Preheat the oven to 425 degrees. Place the tomatillos and jalapeño peppers on a baking sheet. Drizzle with a little bit of olive oil. Wrap the garlic cloves up in a small piece of foil, drizzling the with a bit of oil as well before you wrap it up. Place the foil garlic packet on the baking sheet with the tomatillos. Roast for 15 minutes – stir once to prevent burning, and roast for another 15 minutes. Unwrap the foil and transfer the roasted garlic, tomatillos, and jalapeños to a food processor. Add the cilantro and green onions. Pulse until mostly smooth. Transfer to a bowl and stir in the broth, sour cream, and oil.
- CHICKEN: While the sauce is roasting, bring a large pot of water to boil. Add the chicken, turn heat off, and cover tightly. Let rest for 30 minutes. This will poach the chicken – it should be cooked by the time the sauce is done. When it’s done, shred the chicken and reserve the water.
- ASSEMBLE: Dip a tortilla in the hot water from step two until it’s very soft. Lay it on the bottom of a greased 9-inch square baking dish. Cut the next tortilla in half, dip the halves in the water, and place them in the corners of the pan. Layer with half of the chicken, one third of the sauce, and one third of the cheese. Repeat layers. End with a final layer of tortillas, sauce, and cheese.
- BAKE: Bake uncovered for 15-20 minutes until hot and bubbly – I’d put a pan underneath to catch sauce drips. Sprinkle with extra cilantro before serving.
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- Strain the mixture, then place the tomatillos and jalapeño in a food processor. Add the garlic and cilantro and process until smooth. Season to taste with salt and pepper.
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