TOMATILLO SAUCE
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 45m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
- Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
- The tomatillo sauce can be made 1 day ahead, covered and chilled.
ROASTED TOMATILLO SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 40m
Yield 2 1/2 quarts
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
- Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
- Use immediately or pour into freezer bags, label and freeze.
TOMATILLO SAUCE
Yield Makes about 2 3/4 cups
Number Of Ingredients 5
Steps:
- Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
OAXACAN LAMB IN SPICY TOMATILLO SAUCE
Provided by Anayanci Jiménez Ramírez
Categories Lamb Roast Cinco de Mayo Lamb Shank Spring Tomatillo Party Potluck Gourmet Mexico
Yield Makese 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F with rack in middle.
- Put avocado leaves in bottom of a heavy medium pot with a tight-fitting lid. Sprinkle lamb shanks all over with 2 teaspoons salt and arrange in pot (they don't have to be in 1 layer). Roast, covered, until meat is very tender, about 3 hours.
- Meanwhile, slit chiles lengthwise, then stem, seed, and devein. Tear chiles into roughly 1-inch pieces (you should have about 1 1/2 cups). Heat a comal or large heavy skillet (not nonstick) over medium heat until hot, then toast chiles, stirring constantly, until more pliable and slightly changed in color, 1 to 2 minutes. Transfer to a bowl. (Chiles will crisp as they cool.)
- Cover tomatillos with water in a medium saucepan and simmer, uncovered, until tender, about 10 minutes. Drain well, then purée with chiles, garlic, cilantro, and 1 1/2 teaspoons salt in a blender (in batches if necessary) until chiles are ground to small flecks.
- Transfer shanks to a cutting board to cool. Strain lamb juices remaining in pot into a glass measuring cup. Let fat rise to top and skim off. Coarsely shred meat, discarding bones.
- Heat oil in a heavy medium pot over medium-high heat until it shimmers, then cook one fourth of tomatillo sauce (it will spatter), stirring, until slightly thickened, about 2 minutes. Add remaining sauce and lamb juices and simmer, stirring occasionally, 10 minutes. Add lamb. Thin sauce with water if necessary. Simmer, stirring occasionally, until heated through, about 4 minutes.
SPICY CHICKEN ENCHILADAS WITH TOMATILLO SALSA
Delicious variation of traditional chicken enchiladas. I like to make the tomatillo salsa and tortillas from scratch! We cook up the chicken on the grill for less mess. My hubby's favorite dish!
Provided by chaunce.c
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with cayenne, salt, and black pepper.
- Place chicken on the preheated grill and cook until no longer pink in the center and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate and shred using 2 forks.
- Combine tomatillos, serrano peppers, vinegar, water, onion, garlic, and salt in a large pot over high heat and bring to a boil. Reduce heat and simmer until tomatillos are tender, about 10 minutes. Remove from heat and chill in an ice bath until cool, 20 to 30 minutes. Add cilantro and lime juice. Blend salsa thoroughly using an immersion blender.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix shredded chicken, cream cheese, 4 ounces Mexican cheese, sour cream, 1/2 cup salsa, onion, and cayenne pepper together in a medium bowl.
- Pour just enough salsa into a 9x13-inch baking pan to thinly cover the bottom. Place a heaping spoonful of filling into each tortilla, roll, and place into the pan. Try to keep them from touching. Top with remaining salsa and Mexican cheese.
- Bake in the preheated oven until bubbly, 35 to 40 minutes.
Nutrition Facts : Calories 657.4 calories, Carbohydrate 43 g, Cholesterol 133.4 mg, Fat 38.7 g, Fiber 2.9 g, Protein 34.3 g, SaturatedFat 22.4 g, Sodium 969.6 mg, Sugar 2.1 g
ANA'S SPICY CHIPOTLE TOMATILLO SAUCE
Tangy and spicy tomatillo sauce! Delicious served over tacos, quesadillas, or just with chips.
Provided by ana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place tomatillos and garlic in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer over medium-low heat until tomatillos are very soft and opaque, about 10 minutes.
- Transfer mixture to an electric blender along with chipotle peppers. Blend with enough cooking liquid for desired consistency. Season with salt.
Nutrition Facts : Calories 4.5 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.2 g, Sodium 72.3 mg
SPICY ROASTED TOMATILLO SALSA
This roasted tomatillo salsa is Weight Watchers®-friendly, easy to make, and fresh! Perfect for a chip dip and to make into a homemade enchilada sauce!
Provided by Bites of Flavor
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a baking sheet with fat-free cooking spray.
- Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.
- Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.
- Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.
- Combine tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, and salt in a food processor and pulse to desired consistency. Store in an airtight container in the refrigerator for at least 30 minutes to meld flavors.
Nutrition Facts : Calories 19.4 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, Sodium 1446.2 mg, Sugar 1.1 g
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- Pull the husks off the tomatillos and give them a good rinse. Cut the stems out of the tomatillos.
- Roast the tomatillos in a 400F oven for 10-20 minutes or until they start to turn army green in color.
- Add the tomatillos to a blender along with 1/2 onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/4 of the serrano pepper. (Be sure to give the cilantro and serrano a good rinse.)
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