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tomatillo recipes
Chickpea Picadillo INGREDIENTS Yield: 4 servings * 6tablespoons extra-virgin olive oil * 8ounces mushrooms (such as cremini), chopped * 12ounces extra-firm tofu, grated on the large holes of a box grater * 5large scallions, chopped, green and white parts separated * 1medium poblano chile, seeds removed, chopped * 1 to 2jalapeños, chopped (use 1 seeded jalapeño for a milder dish, 2 with seeds for medium heat) * 3garlic cloves, finely chopped * 6ounces tomatillos (about 3), husked, rinsed and chopped * Salt * 1½ cups vegetable or mushroom stock * 1(15-ounce) can chickpeas, undrained * ¼cup chopped cilantro leaves and tender stems * Rice and beans, for serving PREPARATION * Step 1 Heat 2 tablespoons oil in a large well-seasoned cast-iron or nonstick skillet over high. Cook mushrooms, tossing occasionally, until browned on all sides, 6 to 8 minutes. Transfer to a medium bowl. * Step 2 Heat 2 tablespoons oil in the same skillet and cook tofu, tossing occasionally, until any liquid has evaporated and the edges are browned (tofu should look like shredded and browned egg whites), 6 to 8 minutes. Transfer to the bowl with the mushrooms. * Step 3 Heat remaining 2 tablespoons oil in the same skillet and add the scallion whites, poblano, jalapeño, garlic, tomatillos and salt and cook, tossing occasionally, until the scallions are just starting to brown and the tomatillos begin to break down, about 5 minutes. * Step 4 Reduce heat to medium-high and return the mushrooms and tofu, along with any juices, to the pan. Stir in the vegetable stock and the chickpeas along with their liquid. Bring to a simmer and cook, stirring and scraping up browned bits, until all the vegetables are tender and most of the liquid has evaporated, 15 to 20 minutes. Season with more salt if needed. * Step 5 Mix in cilantro and scallion greens just before serving. Serve with rice and beans. * TIP * Picadillo (without cilantro or scallion greens) can be refrigerated in an airtight container for up to 2 days or frozen for up to 3 months. Reheat in the microwave or in a small saucepan, covered, on low.
Tomatillo Salsa INGREDIENTS Yield: 2 cups * 1pound tomatillos, husked and rinsed * 2 to 4jalapeño or serrano chiles, to taste, coarsely chopped (and seeded, if you would like a milder salsa) * ¼cup chopped white or yellow onion, soaked for 5 minutes in cold water, drained and rinsed * 1garlic clove, peeled and halved (optional) * ½cup coarsely chopped cilantro * Salt to taste PREPARATION * Step 1 Heat broiler, positioning a rack at the highest setting under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 2 to 5 minutes, until charred on one side. Turn tomatillos over and broil 2 to 5 minutes longer, until charred. Transfer tomatillos to a blender, tipping in any juice that may have accumulated on the foil. * Step 2 Add chiles, onions, garlic (if using), cilantro and ¼ cup water to blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving, to allow the flavors to develop.