How do u cook tomatillos?!
i went to the market and i found these small green fruits covered in a green leafy wrapping that looked like tomatoes!.
i later found that they were called tomatillos and they are used in Mexican food, but i don't know how to use them!.!.!.
any tips or recipes!?Www@FoodAQ@Com
i later found that they were called tomatillos and they are used in Mexican food, but i don't know how to use them!.!.!.
any tips or recipes!?Www@FoodAQ@Com
Answers:
You primarily use tomatillos in salsas/sauces!.!.!. You can also make rellenos and add to any latin american dish!. Here is a great recipe:
Chile Verde II:
INGREDIENTS
* 6 pounds cubed pork stew meat
* 1/4 cup vegetable oil
* 2 large yellow onions
* 6 cloves garlic, minced
* 1 tablespoon sea salt
* freshly ground pepper, to taste
* 1 tablespoon ground cumin
* 4 1/2 quarts chicken broth
* 8 fresh poblano chile peppers, seeded and chopped
* 4 fresh jalapeno peppers, seeded and chopped
* 2 yellow bell peppers, seeded and chopped
* 3 pounds fresh tomatillos, husks removed
* 1 bunch cilantro leaves, coarsely chopped
DIRECTIONS
1!. In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown!. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and !. Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender!. Season with cumin, then stir in pork and chicken stock!. Simmer for 1/2 hour!.
2!. Stir in poblanos, jalapenos and bell peppers!. Puree the tomatillos and cilantro in a blender, and add them to the pot!. Cook an additional 30 to 45 minutes!.
You want the tomatillo to be firm and bright green!. Fresh ripe tomatillos will keep in the refrigerator for about two weeks!. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigeratorWww@FoodAQ@Com
Chile Verde II:
INGREDIENTS
* 6 pounds cubed pork stew meat
* 1/4 cup vegetable oil
* 2 large yellow onions
* 6 cloves garlic, minced
* 1 tablespoon sea salt
* freshly ground pepper, to taste
* 1 tablespoon ground cumin
* 4 1/2 quarts chicken broth
* 8 fresh poblano chile peppers, seeded and chopped
* 4 fresh jalapeno peppers, seeded and chopped
* 2 yellow bell peppers, seeded and chopped
* 3 pounds fresh tomatillos, husks removed
* 1 bunch cilantro leaves, coarsely chopped
DIRECTIONS
1!. In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown!. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and !. Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender!. Season with cumin, then stir in pork and chicken stock!. Simmer for 1/2 hour!.
2!. Stir in poblanos, jalapenos and bell peppers!. Puree the tomatillos and cilantro in a blender, and add them to the pot!. Cook an additional 30 to 45 minutes!.
You want the tomatillo to be firm and bright green!. Fresh ripe tomatillos will keep in the refrigerator for about two weeks!. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigeratorWww@FoodAQ@Com
Make salsa Verde (green salsa)! Here is my recipe:
1 pound of tomatillos (peeled, cleaned & boiled for ten minutes)
1 onion rough chopped
2 cloves garlic
1 jalepeno
1 large handfull of cilantro
Juice of 1 lime
salt and pepper
Combine all ingredients in a blender and blend until smooth!.
Serve on tacos, burritos, enchiladas, or just with chips!.Www@FoodAQ@Com
1 pound of tomatillos (peeled, cleaned & boiled for ten minutes)
1 onion rough chopped
2 cloves garlic
1 jalepeno
1 large handfull of cilantro
Juice of 1 lime
salt and pepper
Combine all ingredients in a blender and blend until smooth!.
Serve on tacos, burritos, enchiladas, or just with chips!.Www@FoodAQ@Com
I make the very-popular enchiladas recipe below with fresh tomatillos!. You just peel off the leafy wrapping, put them in water and boil!. In about 10 minutes, their color changes to a grayish green!. Then they're ready to process!. Take a look at the recipe!.Www@FoodAQ@Com
You can roast them after peeling the husk and rinsing off the sticky residue underneath!. After they are roasted, you put them in a blender with onion, chilis (jalapenos, poblanos, etc!.!.) some vinegar, olive oil, salt and pepper to make a fresh
salsa verde (green salsa)!.Www@FoodAQ@Com
salsa verde (green salsa)!.Www@FoodAQ@Com