Re: uses of tomatillos
Allan,
Asiago is an ancient type of strong, hard Italian cheese. Romano and
parmesan may be adequate substitues. Jalapeno are small green fleshy
moderately hot capiscum. (Pepperheads may not agree with my heat
rating.) Cilantro are the fresh leaves of the coriander plant.
Steve (Maritime...)
Allan Day wrote:
>
> 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
