- 8 small white corn tortillas
- 1 pound fresh tomatillos
- 1 onion, quartered
- 1 jalapeno chile, stemmed
- ¼ bunch fresh cilantro, stemmed
- ½ tsp. salt
- frshly ground black pepper
- pinch of granulated sugar
- 2 cups chopped boneless, skinless roasted turkey
- 4 Tbsp. light sour cream
Preheat oven to 350 degrees. Wrap the tortillas tightly in foil and place in the oven to heat through for about 10 minutes. Or, layer with damp paper towels and heat in the microwave on medium for 20 seconds, check and then repeat. Wrap to keep warm. Meanwhile, remove the papery husk from the tomatillos, then rinse and cut in half. Combine the tomatillos, onion, jalapeno, cilantro, salt, pepper and sugar in a food processor or blender. Process until combined but still slightly chunky. Chop the turkey into small pieces. Put into either a microwave-safe container or a saucepan with the salsa. Heat through, about 5 minutes, stirring once or twice. Everyone can build his or her own tacos with the turkey tomatillo salsa and sour cream. Finely chopped onions and cilantro can be used as garnishes.
- 3 to 4 pound boneless loin of pork,cut in 2″ cubes
- 1 medium onion, sliced
- 3 jalapeno chile peppers seeded
- 1 clove garlic, crushed
- 6 outside leaves Romaine lettuce
- 3 tomatillos, fresh or canned
- 1/4 cup coarsely chopped cilantro
- 1/4 cup orange juice
- Salt & pepper
- 1 cup water
Put pork loin in pan with water to cover. Simmer 1 1/2 hours; drain and transfer to slow cooker. Combine remaining ingredients in a blender and process until smooth. Season pork loin with salt and pepper to taste then pour blended mixture over. Cover and cook on LOW for 8 to 10 hours.
Serves 6 to 8.
Roasting the garlic and tomatillos in this salsa give it a wonderful and unique taste.
- 6-8 fresh tomatillos, husked and washed
- 2 large cloves garlic, unpeeled
- 1-3 canned chiles chipotles, seeded
- salt to taste
To roast the tomatillos and garlic, lay a sheet of aluminum foil to cover ½ of the bottom of a heavy skillet set over medium heat. Lay the tomotillos on the foil for approximately 10 minutes, turning as needed until they are blackened in places and soft. While doing this, place the garlic in the skillet, but off the foil, and turn as needed until the garlic is soft. Allow the garlic to cool, slip off the skin and mince the cloves. Place the tomatillos, garlic, and chipotles in a blender or food processor and puree. Scrape into a sauce dish and, if needed, add 2 Tbs. of water to adjust the consistency. If a smokier, and hotter, flavor is desired, stir in 1-2 tsp. of the sauce from the canned chiles chipotles.
Adapted from Authentic Mexican by Rick Bayless.
This is bar-none my favorite tomatillo recipe. It stands much improvisation. It’s great on enchiladas, but also over pork loin for chile verde, and over fried tofu for the vegetarian version.
- 2 lbs. tomatillos
- 4 medium jalapenos or other hot peppers, peeled, seeded and minced
- 6 T. cilantro, chopped
- 1 t. salt
- ½ c. onions or to taste
Peel the dry skins off the tomatillos, wash them, and boil them in lightly salted water for about 10 minutes until they are just soft. Drain, puree them in a blender or food processor, and put them in a saucepan with the remaining ingredients. Simmer gently for about 40 minutes. Use as dip for chips, enchilada sauce, or chili verde sauce for meat, tofu, or vegetables.
From The Vegetarian Epicure Book Two by Anna Thomas.