GREEN CHILAQUILES IN A ROASTED TOMATILLO SAUCE
18-5″ corn tortillas
2 pounds green tomatillos, husked and rinsed
Half of a large white onion
1 or 2 serrano or jalapeño chiles
1 garlic clove
2 or 3 cilantro sprigs
2 cups vegetable or chicken broth
3 tablespoons vegetable oil, plus more for brushing tortillas
1/2 cup onion, thinly sliced
1/4 cup cilantro, chopped
1/2 cup queso fresco or cotija, or substitute with Farmer’s cheese or mild feta, crumbled
1/4 cup Mexican cream
To Prepare the Tortillas:
Heat the oven to 300 degrees. Cut the tortillas into 2-inch, bite-sized pieces, lightly brush with oil, sprinkle salt. Set them on a baking tray and bake in the oven until crispy, about 15 to 20 minutes. Let the pieces cool. Alternately, you can fry the tortilla pieces.
To Prepare the Tomatillo Sauce:
Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray. Sprinkle with salt.
Bake until tomatillos are soft and plump and all the ingredients look charred.
Let the ingredients cool. Add the charred vegetables, the cilantro and the broth to a blender and mix well.
Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.
When the sauce is hot, quickly but carefully add the tortillas. Stir the tortillas into the mixture so that they are fully coated with the sauce.
Serve the tortillas and salsa in a large platter, garnished with the sliced onions, crumbled Mexican queso fresco, drizzle with the cream, garnish with chopped onion and cilantro. Eat immediately.
The breakfast of your dreams, prepared by Pati and her sister Alisa. This episode includes both quick, simple dishes and ones meant for a deliciously messy morning feast.
This year I promised my boys we would plant goodies in the backyard to harvest ourselves. At the nursery, jumping up and down as in a candy shop, they dragged so many plants to the counter, I had to give an absolute NO to half of them.
We ended up with thyme, oregano, bay leaves, rosemary, mint, parsley, and cilantro. Ok, and tomatoes, cherry and roma. Fine… corn too, don’t know what I was thinking. And wait! We couldn’t leave without jalapeños, which led me to run for some tomatillos. And scallions. I stopped there. I did.
Then Sami came back with a little watermelon plant. That was the wildest idea, oh, that monster of mine. We’ve no room to grow watermelon. I told him about the big wide fields in Northern Mexico, in states like Sonora, Chihuahua, Jalisco and Sinaloa where watermelon is grown extensively. Our backyard is… not so big.
We brought home Sami’s watermelon plant.
Continue reading Summertime Watermelon & Tomatillo Salad: Beat the Heat!
Summertime Watermelon & Tomatillo Salad: Beat the Heat!
I began to see the exotic side of the tomatillo once in the US.
Growing up in Mexico, they were a standard at every market, part of our weekly mandado, present in our family meals at least half a dozen times a week: in salsa verde to pour on top of almost everything, in enchiladas, chilaquiles, bathing fish, covering a shredded meat and potato stew, and sometimes cactus paddles.
Think something like salt … how odd it is to find a kitchen without salt?
Once we moved to Texas, the only place I could find them was in Latino stores. As the years moved on, there was no one I met without a Mexican connection who had ever cooked with a tomatillo or even dared to bring one home.
Sure, many people love salsa verde and eat it in restaurants or buy a jar at the store, but few know that its star ingredient, is the tomatillo.
Continue reading Tomatillo and Lime Jam
Now that Cinco de Mayo is right around the corner, friends are asking me what we will be eating to celebrate…and what I am craving most are Enchiladas Verdes. The perfect yummy family food that stays messy on the casserole.
Even though most native Mexicans know that Cinco de Mayo isn’t a big celebration in Mexico (as a matter of fact, it is mostly celebrated in Puebla), we embrace it outside of Mexico with all our hearts without really knowing why. I guess it is a great excuse to celebrate what we love and miss about Mexico- like the tomatillo. A native Mexican ingredient that is the corner stone of so many dishes.
Continue reading Enchiladas Verdes: in a Tomatillo Sauce
TOMATILLO AND LIME JAM
Mermelada de Tomate Verde con Limon
Makes about 1 1/4 cups
1 lb tomatillos, husks removed, rinsed and roughly chopped
1 1/2 cups sugar
1 cup water
4 tbsp fresh squeezed lime juice
Rind of a lime, whole or chopped
A pinch of salt
Place all of the ingredients into a saucepan set over medium heat. Let them come to a simmer and stir occasionally, letting them cook until it has thickened and achieved a soft and loose jam consistency, about 35 to 40 minutes.
Don’t wait until it has thickened too much, because it thickens considerably as it cools. Once it has cooled down, pour it into a container, cover tightly and refrigerate.
This is by far, the best brisket I’ve ever had.
The meat chunks gain a nutty brown crust as they cook, yet as you take a bite they fall apart in your mouth. And the sauce, thick, a bit tart, a bit spicy and wholeheartedly rich, enhances the flavor of the meat. It is a dish with a flavor hard to forget: it has loads of personality.
It’s become the trump card I pull out for guests that love unusual and authentic flavors from Mexico. The best part of it is, the hardest part about making it, is waiting for the brisket to cook on its own.
I first tried a version of it in Santa Fé de la Laguna, Michoacán. A popular dish in that region, it goes by the name of Carne Enchilada. A young and knowledgeable Purépecha cook, Berenice Flores, showed me how to make it at her home. When my whole family sat down to eat it, we kept asking her for more corn tortillas to wipe the sauce clean off the plates.
Continue reading Brisket in Pasilla Chile and Tomatillo Sauce
Although they are widely available in the US, I don’t think I have met more than a couple people here who use fresh tomatillos in their cooking. It may be partly because people are not familiar with them or how to cook them, but…. they are not an appealing ingredient as far as looks go with the first impression! But let me tell you why you should definitely give them a try.
Continue reading Tomatillos
You know how some people become attached to a certain dish? They try it somewhere once and then want to go back to eat it again and again, or they make it at home repeatedly in an until-death-do-us-part kind of vow? Well, I am one of those people, and I have made that vow with quite a few dishes from the Mexican state of Michoacan.It surprises me how Michoacan’s cuisine has remained such a well-kept secret. It has a defined personality and a complex layering of delicious flavors like the more popular cuisines from Oaxaca and Puebla, but its dishes seem to be a bit more comforting and use fewer ingredients.
Continue reading Foods of Michoacan are Forever
When asked recently whether I was a collector of some sort, I thought of my grandmother’s cabinet that holds hundreds of elephant figurines — more than 60 years’ worth, from many places. And she’s still adding to the lot. So my response was no.
Then a few days later I realized that I am a collector: of foods tasted throughout my life, or at least the memories of them. This is especially true of salsas. I have countless papers scattered on my desk with notes about the names of them, the places I ate them, their ingredients, the cooks who made them and, when generously given, directions on how to re-create them.
When the mood strikes, I search to find that precise note (which may be in a coat pocket, bag or drawer). Or I sit down with eyes closed and try to remember the feel of the sauce.
When all else fails, I make one up.
Continue reading A True Mexican Collectible: Versatile Summertime Salsas…
A True Mexican Collectible: Versatile Summertime Salsas…