Red Goose Gardens

Chicken Soup with Tomatillos

Adapted from Splendid Soups by James Peterson.

1 chicken cut into 8 pieces
1 lb tomatillos coarsely chopped
1 onion finely chopped
3 cloves garlic finely chopped
2 jalapenos seeded and chopped
3 c chicken broth
2 T chopped cilantro
salt and pepper

1.  Brown the chicken in a pan 8-10 minutes a side. Adjust the fat and lightly sauté the onions and garlic.

2. Add broth, tomatillos, jalapenos and chicken to pan. When chicken is done (~15 minutes) remove to cool. Skim any fat (I use a stick blender) and puree what is in the pan.

3. The recipe calls for straining it, but I prefer it more 'peasant' and don't. Shred the chicken meat and return to the pan with the cilantro. Adjust salt/pepper (add cayenne if you need it) to taste and you have a great soup (I'll sometimes add a little lime juice to taste as well).

Serve with sour cream and/or shredded cheese.

 

Roasted Tomatillo Salsa

From Gourmet, November 1999

1 1/2 pounds fresh tomatillos or 3 (11-ounce) cans tomatillos

5 fresh serrano chiles

3 garlic cloves, unpeeled

1/2 cup fresh cilantro

1 large onion, coarsely chopped

2 teaspoons coarse salt

 

1. Preheat broiler.

2. Remove tomatillo husks and rinse under warm water to remove stickiness.

3. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.

4. Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.

 

 

Baked Queso Fresco with Tomatillo Sauce

Adapted from the Houston Chronicle

1 lb tomatillo

1 tablespoon chopped garlic

¼ cup cilantro , chopped (loosely packed)

1 lime, juice of

½ cup mashed avocado

1 teaspoon chopped jalapeno

Salt

1 lb queso fresco (Mexican cheese)

 1.  Preheat oven to 350 degrees.

 2.  In a large saucepan, bring 2 quarts of water to a boil.

 3.  Remove husks and boil tomatillos for about two minutes or until soft. Remove  from    water and place in a blender or food processor.  Add garlic, cilantro, lime juice, avocado, jalapeño and salt. Purée until smooth.

4.  Place cheese in ovenproof serving dish.Pour sauce over cheese and bake for 20 minutes.

10.  Remove from oven and serve with tortilla chips.

 

Ceviche Verde

From Bon Appétit, August 2011, by Johnny Hernandez, La Gloria, San Antonio, TX

1 pound fresh Pacific halibut or other firm-fleshed fish

1 teaspoon kosher salt

3 tablespoons fresh lime juice

2 ripe avocados, peeled and pitted

3/4 cup green olives, sliced

1/2 cup tomatillos, diced

1/4 cup onion, very finely chopped

1/4 cup fresh cilantro leaves

1 jalapeño, stemmed, seeded, and minced (optional)

2 tablespoons olive oil

Tostadas or tortilla chips

1.  Chop fish into 1/2" cubes; place in medium bowl. Add kosher salt; toss to coat. Add lime juice; toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, about 30 minutes.

2.  Dice avocados; add to bowl along with green olives, tomatillos, onion, cilantro, and jalapeño Add olive oil and season to taste with salt.

Serve over tostadas or with tortilla chips for dipping.

 

Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce

From Bon Appétit, September 2005

 

The tortillas and filling are layered (instead of rolled) to reduce prep time.

2 pounds large tomatillos, husked, rinsed, halved

1 1/4 cups chicken stock

10 garlic cloves, peeled

2 cups sliced green onions

2 cups (packed) very coarsely chopped fresh cilantro

1 large serrano chile, sliced (with seeds)

corn tortillas

4 cups roast chicken shredded

1 pound whole-milk mozzarella cheese, cut into strips

1 cup whipping cream

 

1.  Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.

2.  Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce