In my quest to Do Something with my abundant tomatillo harvest, I scoured the 'net for recipes and found this one. I have not made the entire enchilada recipe yet but created the sauce yesterday and we ate it over tamales. Great!! The only thing I did different was to add some roasted tomato/tomatillo sauce that I had going at the same time. Very yummy and just the recipe I was looking for. I loved the idea of adding the 'pureed' corn tortilla's for thickening.
Catherine provided this interesting recipe for a Tomatillo Salad Dressing
LazyGardens has some easy, simple solutions as well.... LazyGardens Tomatillo Growing and Using
- - -
I'll paste the enchilada recipe below, it was a bit tedious as the site does not have an option to print the recipe so lots of cutting and pasting was required.
Tomatillo salsa http://www.girlsgonechild.net/2010/09/eat-well-for-comfort-tomatillo.html
2-dozen large tomatillos,more if they are small
water
¼ cup vegetable oil
1 Anaheim or 2 jalapeno chiles, chopped, (depending on how hot you want this)
1 onion, chopped
4 T chopped cilantro
1 clove garlic
1 tsp salt
2 corn tortillas Try to get the best quality corn tortillas you can get…the thicker the better.
Cover peeled tomatillos with water, boil until soft and tender. Drain off half of the liquid.
Meanwhile, heat half of the oil in saucepan. Add chiles and onion and cook until soft but not browned.
Mash garlic with salt (with mortar and pestle or wooden handle of your knife).
Add cilantro and garlic to onion mixture.
Cook 5 more minutes.
When tomatillos are cooked, blend with immersion blender until smooth. Add onion mixture to the pureed tomatillos and cook another 5 minutes.
Heat the rest of the oil in the pan and fry tortillas briefly on each side, just until soft.
Put softened tortillas in blender or food processor with some of the tomatillo sauce and blend until smooth.
This gives you masa made from softened tortillas blended with a little of the tomatillo water.
Pour into salsa and whisk in the pureed corn tortilla’s (to prevent lumps, make sure the “masa” you made from the tortillas isn’t too thick.).
Spinach Filling
2 lbs fresh baby spinach leaves (or frozen spinach thawed, drained, and squeezed dry)
2 smashed and chopped garlic clove
2 cups sour cream
Cook spinach in a pan with a few drops of water until wilted.
(Do this in batches and drain in a colander, squeezing out all excess water with your hands.)
Chop cooked spinach and add the sour cream and garlic. Stir until smooth.
Enchiladas Verdes (tomatillo enchiladas)
Tomatillo Salsa (see above) (If you made the sauce the night before, you'll want to warm it quickly on the stove.)
Spinach filling, or filling of your choice
1 ½ lb Jack cheese or queso blanco, grated (or any other semi-soft melting cheese)
2 cans chopped roasted peppers (or freshly roasted Anaheim peppers)
1 chopped onion, cooked until soft and not brown
2-3 T chopped cilantro
About 16 tortillas
Vegetable oil
...Then, put a layer of sauce in the bottom of a large pan.
Soften tortillas one at a time, in heated vegetable oil by frying a few seconds on each side: Use tongs to turn: (If your tortillas are thin, you might want to turn with a metal spatula so they don’t tear).
Drain on paper towels.
Put filling ingredients in bowls.
For each enchilada, place on softened tortilla, 1/16th of spinach, onions, cilantro, and peppers.
Sprinkle generously with cheese and roll, placing seam side down in sauce. Continue until all filling is used.
Pour more sauce on top and sprinkle with the rest of the cheese.
Bake at 350 degrees until cheese melts, about 20 minutes:
...Top with sour cream mixed with chopped garlic and cilantro and a side of black beans and polenta for an incredible meal! (Any leftover sauce can be used as salsa)
- - -
Please share your favorite tomatillo recipe or storage technique for preserving the garden bounty.
Replies
I didn't plant any tomatillos this year Mary and now I'm sorry - these look good. Tia Rosas Restaurant serves a tomatillo salsa along with their red with their chips and always has me wondering what else the salsa could be used for, now I see a good use.
And a simple refried bean and cheese burrito, with this salsa :-) Nice thing is the burritos can be frozen individually. Gotta get my batch of pinto beans cooked up.
Which by the way - a friend passed on a trick she saw about sun-drying the pinto beans after cooking. Dehydrating them for simple reconstitution later or eating with or without seasoning dried as a snack. The theory is if you cook up beans up may as well cook up a-lot-of-beans at once and package up for later use.
Thanks Mary, I have decided I don't want to eat surgary ketchup anymore so I want to start making more salsa's.