On a lark I decided to plant a tomatillo plant this year just to see what would happen. I gots scads of blooms and it looks like someone very active has been doing some polinating because there are several puffy orbs on my plant. Now what do I do? I have no idea how to prepare them. Any good recipes out there or can someone recommend a good cooking site that would be helpful?
I have Tomatillos... now what?
I will be no help to you but I do have some advise. I love the green dip served in some of our local Mexican places. I went out a bought some tomatillos and the little stone dish and utensil to grind the tomatillos up with after you cook them. Well, it looked wonderful but I did not realize that before using the little dish you need to work it and get it smooth and get all the grit out. Needless to say, my dip was like taking a bite of green sand......ugh. I wish you luck in your adventures in cooking.
begoniadude, This is my families favorite chili.... they always ask for it for any family gathering. I hope it copies okay, and I hope you like it.
Chile Verde
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb pork butt roast
14 oz stewed tomatoes
1 1/2 lb tomatillos (can) Note: If using fresh, -- husk and cook first.
Should be left -- whole
whole
garlic salt
4 oz diced jalapenos (if using fresh, you need -- at least 5; seeded
-- and finely diced
If you want a milder chile, subst. chiles -- for these.
8 oz diced green chiles (use 10 if fresh, -- see above
2 tsp dried cilantro
2 tsp oregano
14 oz mushrooms (optional)
1. Roast pork for 2.5 to 3 hours at 325. Save all pan drippings. 2. Dice into 0.5 inch pieces (do not pare away fat!) 3. Put diced meat and leftover pan drippings into large pot. Add stewed tomatoes, tomatillos, jalapenos, green chilies, mushrooms and spices. Cover and simmer for 3 to 4 hours, stirring occasionally. Dose liberally several times with garlic salt while cooking.
- - - - - - - - - - - - - - - - - -
NOTES : Have on hand: Fresh cilantro, sour cream, shredded cheese and avocado. Serve with warm flour tortillas and/or chips.
Enjoy!
Yokwe,
Shari
Page 9 of this document has a very good recipe for tomatillo salsa. It is good by itself and superb in and over sour cream chicken enchiladas. http://learningstore.uwex.edu/pdf%5CB3570.pdf
I have tomatillos almost ready to harvest and will be looking for additional ways to use them too!
Patricia
Here is what I do with mine,
Salsa
12 tomatillos
3 Serano Peppers
2 jalepeno peppers
1 small onion
1 table salt
Chilantro to taste
Juice of one lime
blend together and there you have it... use it on almost anything. IN Veracruz they mix this up with some avacado and it is SSSSSOOOO good... add about one good sized avacado per 12 tomatillos and wow..
Mitch...I thought it sounded like it was missing something...then I read the avocado and yep, that was it! I'm trying this one too! Love my chile verde y salsa verde! Good eats! Mexican comfort food!
I'm on a diet - I sure hope you realize what you have done by this thread begoniadude!
Bye now...gotta go cook!
We ate it both ways in droves back in the day..
childhood was good back in Veracruz.
Haven't tried this yet, but I marked it in my Fine Cooking Magazine because I love Gazpacho...
Tomatillo Gazpacho
Yields about 5 cups, serves 4-6 as first course
One 14 oz. low sodium Chicken Broth
1 lb tomatillos (8-10 med), husked, rinsed and cut into medium dice (3 cups)
1 medium garlic clove, minced
2 Tbs. extra virgin olive oil
2 medium avacados, cut into small dice (1.5 cups)
1/2 seedless cucumber, cut into small dice (2 cups)
1/2 large red bell pepper cut into small dice (2 cups)
1/4 small red onion, finely diced (1/4 cup)
2 Tbs. chopped fresh cilantro
1 Tbs fresh lime juice; more as needed
Kosher salt and fresh ground pepper
Heat broth in 3 qt saucepan over medium high heat. Add the tomatillos and garlic, bring to a boil, reduce heat, and let simmer until the tomatillos are cooked through but still hold their shape, about 1 minute. Let cool slightly, about 5 minutes, and then carefully puree the mixture in a blender along with the olive oil. Pour the puree into a nonreactive 9x13 inch pan and refrigerate to cool quickly.
When the puree has cooled, remove the pan from the refrigerator and stir in the avocado, cucumber, bell pepper, onion, cilantro, and lime juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour and up to 4 hours. Before serving, taste and add more lime, salt and pepper as needed.
Sweezel - I'm copying that one too! I love gazpacho....so it sounds heavenly to me! Thanks!
This is getting bad... now I am going to have to go out and buy more tomatillos... I always keep the fresh salsa handy from the ones we grow... now I will have to buy more to fill the rest of these.
It took me 8 months - but I finally got the grocery store manager to get the huge cans in out here! We bought a case, and after two solid nights of chile verde, the other cans started leaving the shelves....now I'll go get some more to try all this wonderful stuff and then maybe the manager will realize that he should keep them in stock!
Make SALSA?
Oh gee now I have to look for my recipe of salsa verde
We made it at the golf course in IL for tacos and tequila nite.
I'll post it once I find it
I like tomatillos with eggs. Remove the outer paper shell. I slice about 6 or 8 into thin wedges (seeds and all). Slice up some onions thinly (about 1/4 cup). Salt and pepper to taste. Saute' these in a skillet with some EVOO. After they soften up a bit, cover all of it with chicken broth. Bring to a boil and gently drop in 6-8 eggs. Turn down the heat. Cover and let eggs poach in the liquid for about 10-15 minutes or until eggs are done to your liking. Using a slotted spoon, scoop them onto a plate and serve with warm buttered toast. Dig in!
Janet
Janet - wonderful! Thanks, that sound like just what I didn't know I was looking for! Yum!
Hi Shari!
It IS wonderful. I don't fix it very often. It's more of a special occasion breakfast. I suppose because it takes a little longer to fix than just scrambled eggs and toast. :-) It's what I call Huevos Rancheros around my house. I don't know if that's how HR's are truly made, but when I tell hubby that's what we're having, he knows to expect some "extra goodness" on the plate. :-)
I've also used tomatillos with Japanese eggplant, sauteed with some shallots in EVOO.
Having grown up in San Antonio around folks that prepare REAL Mexican Food, I know they use them in many more dishes.
Janet
My Grandmother used to cater all the quincinlleras and weddings down in the valley around San Benito. She taught me how to cook, and my family kind of laughs at most restaurant "mexican food"...I don't think your version of Huevos Rancheros is traditional, but it sure sounds good! Everyone I know, including most good restaurants have a different combination of ingredients that they call Huevos Rancheros....we're just gonna add this one to the list!
they are also great (peel them of course) and dice them after washing the stickiness off...and throw them in omelets or stir frys even. Add's a nice twangyness...
"twangyness".....I like it!
"Add's a nice twangyness..."
I couldn't have said it better myself! :-) Whataword!!!
Posole verde
11 tomatillos
1/2 onion
1/2 cup fresh cilantro (I usually use the entire bunch)
1 clove garlic
1 (or more) jalapeno
1 lb pork cubed
salt to taste
1 can of hominy
1 lime cut into eighths
Tostitos
shredded lettuce (optional)
thinly sliced radishes (optional)
Put the pork in a large pot barely covered with water and salt. Put first 5 ingredients
in food processor and blend. Heat 1 tbs of olive oil in a skillet and added processed ingredients. Cook till they change color from bright green to dull. Add to pot with pork and boil slowly. When pork is done add hominy.
In individual serving bowls squeeze the juice of wedge of lime into soup and top with hand crushed tostitos and/or lettuce and/or radishes