1 rotisserie chicken, picked
2 regular Cans cannelini beans
1 quart chicken stock
1 Mexican beer (minus a few sips for you)
A lot of cumin. More than you think-Like 1-2 tablespoons.
Roast or blacken 10-15 tomatillos
One whole onion raw or roasted/grilled
1-2 serrano (or other spicy pepper) (roasted and seeded)
One ancho or Anaheim pepper (roasted and seeded)
Cilantro-a bunch, stemmed mostly
Salt to taste
Lime juice from 2-4 limes
Put in food processor. Put most in pot (hold some back for spooning over each bowl) Simmer that too.
Serve with tortilla chips and sour cream and avocado and a spoonful of the fresh salsa. Easy football season food- I’ve doubled it for big crowds and its great!
Recipe from one of our market customers, Willow
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Posted in Main Dish, tagged Tomatillo on August 7, 2014|
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Serves 4; 2 hrs 20 mins prep time
Tomatillo cream sauce
3/4lb tomatillos, husked and rinsed
1T vegetable oil
1T minced shallot
2 thyme sprigs
¾ tsp kosher salt
½ tsp pepper
¼ C dry white wine
1 pt heavy whipping cream
¼ tsp sugar
8 white corn tortillas (7” diameter)
2 C thinly sliced cooked chicken breasts
8oz queso fresco, crumbled
4oz Oaxaca cheese, pulled into shreds
½ C crumbled queso fresco
2T chopped cilantro
¼ red onion, thinly sliced
¼ C crema, thinned with a little mil, if needed, so it’s pourable
8 oz chorizo or longaniza, removed from casings, crumbled, and cooked; optional
Pico de gallo
- Make sauce: Preheat broiler with rack on rung closest to heat. Set tomatillos on a foillined rimmed baking sheet. Broil, turning once, until blackened, 10 minutes. Puree in a blender. Measure ¾ C and set aside. Set oven to 350.
- Heat oil in a medium sauce-pan over medium heat, then add shallot and cok until transclucent, 2-3 minutes. Add thyme, salt, and pepper and cook until shallot startst o brown, 1 minute. Immediately add wine and reduce until almost gone, 2 minutes. Stir in cream tomatillo puree, and sugar. Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a metal spoon, 3-5 minutes more. Set aside.
- Make enchiladas: heat 2 large frying pans over medium-high heat. In first pan, pour ¼” oil and heat until shimmering. Work with 1 tortilla at a time, cook in dry pan, turning once, until softened, 10=20 seconds, then in oil, turning once, until puffy and softened but not crisp, 10-14 seconds. Arrange in a single layer on paper towels.
- Lay tortillas flat on a wok surface. Arrange chicken and queso fresco down the centers. Roll closed and set, seams down, in a 9×13 baking dish (with no sauce on the bottom). Pour sauce over enchiladas; top with Oaxaca cheese.
- Bake until cheese melts and sauce is bubbling, 20 minutes.
Garnish with queso fresco, cilantro, onion, and drizzle with crema (from a squeeze bottle, if you have one). Add chorizo if you like and serve with salsa.
From Sunset Magazine, March 2013
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Beyond being good for chips and salsa, you can also use this sauce as a maranade for pulled pork or over cheese enchiladas.
Tomatillo Salsa Verde
Servings: 5 pints
5 cups tomatillos, chopped
2 cups habañero chilies, chopped
4 cups onion, chopped
1 cup lemon juice
6 cloves garlic, chopped
1 tablespoon cumin, ground
3 tablespoons oregano
1 tablespoon salt
1 teaspoon black pepper
Combine all ingredients in a large pot and stir frequently over high heat till mixture starts to boil. Reduce heat. Simmer 20 minutes, ladle into hot pint jars. Leave ½ inch headspace. Adjust lids and process in boiling water bath 15 minutes at 0-1000 ft. altitude, 20 minutes at 1001-6000 feet, 25 minutes above 6000 feet.
You can also freeze this sauce into 1 quart freezer bags instead of canning it.
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