Category Archives: tomatillos

Quinoa, Corn, and Tomatillo Salad

2 cups cooked quiona (prepare according to package directions)
2 TBS chopped cilantro
2 ears corn, steamed 7 minutes and cut from cobs
1 TBS extra virgin olive oil
2 medium tomatillos, chopped in 1/4” dice
2 tsp lime juice
1 scallion, chopped fine
Sea salt and freshly ground pepper
Place quinoa, corn, tomatillos, scallion and cilantro in a bowl and mix well. Add olive oil and lime juice and mix gently.
Season to taste and serve either room temperature or chilled

Quinoa, Corn, and Tomatillo Salad

2 cups cooked quiona (prepare according to package directions)
2 ears corn, steamed 7 minutes and cut from cobs
2 medium tomatillos, chopped in 1/4” dice
1 scallion, chopped fine
2 TBS chopped cilantro
1 TBS extra virgin olive oil
2 tsp lime juice
Sea salt and freshly ground pepper
Directions: Place quinoa, corn, tomatillos, scallion and cilantro in a bowl and mix well. Add olive oil and lime juice and mix gently. Season to taste and
serve either room temperature or chilled.

Adobo Chips with Warm Goat Cheese and Cilantro Salsa

Suggested by CSA member Sarah
Salsa:
1 (7-ounce) can chipotle chiles in adobo sauce
2 cups chopped fresh cilantro (about 1 bunch)
1 cup finely chopped tomatillos (about 4 medium)
1/4 cup minced red onion
1/4 cup fresh lime juice

Chips:
2 1/2 teaspoons fresh lime juice
1 teaspoon canola oil
1 teaspoon adobo sauce
1/2 teaspoon paprika
1/4 teaspoon cumin
8 (6-inch) white corn tortillas

Cheese:
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup (2 ounces) goat cheese

Preparation – To prepare salsa, remove 2 chipotle chiles from can; finely chop to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl; cover and chill for 1 hour. Preheat oven to 375°.
To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk. Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Place wedges in a single layer on baking sheets. Bake at 375° for 15 minutes; turn
wedges. Bake an additional 10 minutes. Reduce oven temperature to 350°.
To prepare cheese, combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mixture into a shallow 6-ounce ramekin or baking dish; cover with foil. Bake at 350° for 10 minutes or just until warm

Enchiladas with Roasted Tomatillo Chile Salsa

from Food Network
Tomatillo Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

For the salsa:
Preheat oven to 400 degrees. On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still
chunky.

Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Roasted Tomatillo and Black Bean Tacos

Ingredients
3/4 lb. fresh whole tomatillos, husks removed (was under warm water to remove any sticky sap clinging to the skin)
1 cup bell pepper cut into 1/2” pieces
1 cup onion cut into 1/2” pieces
3 large cloves garlic, peeled
3 TBS coarsely chopped cilantro, divided
1 1/2 tsp minced jalapeno pepper
1 can black beans, rinsed and drained
4 6-inch corn or flour tortillas, warmed
1 avocado, cut into 1/4” thick slices
2 TBS feta cheese (tastes best, but any cheese will do)
1/4 cup sour cream (optional)
Directions: 1.) Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking
spray, and spread tomatillos, onion, bell pepper, and garlic on prepared baking sheet. Broil 12 minutes,
or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred,
tossing once halfway through cooking time.
2.) Pulse garlic, 1 TBS cilantro, jalapeno, and tomatillos 10 times in food processor, or until chucnky.
Season with salt and pepper.
3.) Toss 3/4 cup tomatillo sauce with black beans, bell pepper and onion.
4.) Fill tortillas with black bean mixture, avocado, and cheese. Garnish with remaining cilantro. Serve
remaining tomatillo sauce and sour cream, if desired, on side.

Salsa Verde

From Authentic Mexican, by Rick Bayless

Ingredients
½ lb. (5-6) tomatillos, husked and washed
Fresh hot green chilies to taste (2 serranos or 1 jalapeno), stemmed – remove the seeds for a milder salsa
5-6 sprigs fresh cilantro, roughly chopped
½ onion, chopped
½ tsp. salt, plus more to taste
Directions: Boil fresh tomatillos in salted water until barely tender, 8-10 minutes, then drain. Place the tomatillos in a blender or food processor, along with the chilies, cilantro and onion. Blend or process to a coarse puree. Pour into a bowl, and thin to a medium-thick consistency with ¼ cup water. Season with salt. Let sit for half an hour before serving, to allow the flavors to blend.

Yield: 1 ½ cups