Re: uses of tomatillos
On Thu 02 Sep, Jeremy I. Farkas wrote:
> I'm sorry it's taken me so long to respond to this query. I hope you still
> have some tomatillos lying around. Here's a great recipe for enchiladas
> verde (i tend to use flour tortillas rather than corn because they're easier
> to find)
>
>
> 1 lb tomatillos, quartered
> 1.25 cups chicken stock
> a few jalapenos/habaneros/serranos to taste
> salt
> rough chopped garlic (optional)
>
> combine and boil, then simmer for 15 min. until soft. Once soft, put them in
> a blender, then reheat the green sauce until it's slightly reduced (5 min).
>
> 2. mix together in a large bowl:
>
> shredded whole roasted chicken
> a dollop of sour cream
> 1/3 cup chicken stock
> chop 1/3 cup onions
> 1 tsp cumin
> 1/2 tsp salt
> some black pepper
> 1/3 cup chopped cilantro
> 1/2 cup shredded asiago cheese
> juice from 1/2 lime
>
> this will form a filling for the tortillas.
>
> fill the tortillas. lightly cover the bottom of a baking pam with the green
> sauce, put the tortillas on top, then pour the rest of the sauce over them.
> put in a preheated oven at 400 degrees Fahrenheit. for 10-15 minutes. Yum.
>
Thanks for the recipe, but could you please explain what jalapenos etc.
are or what would be a substitute, likewise the cilantro. Is the asiago
a hard cheese, is it strong?
TIA
Allan
Allan Day Hereford allan@crwys.demon.co.uk
