ROASTED ARBOL TOMATILLO SALSA – WHAT’S GABY COOKING
Provided by: Gaby
Categories: Appetizer,Side Dish,Snack
Total time: 25 minutes
Prep time: 5 minutes
Cook time: 20 minutes
|3-6 dried arbol chilies, cleaned with a damp cloth|
|12 ounces Tomatillos , husks removed and washed|
|2 cloves garlic, in the paper still|
|1 teaspoon kosher salt|
|2 tablespoons cilantro|
- Set the broiler on high. And adjust the oven rack so it’s about 5 inches from the broiler flame.
- Place washed tomatillos and garlic on a foil lined baking sheet and roast in the oven until you see the skins of the tomatillo start to blacken and blister about 5-8 min. Flip tomatillos and continue to roast an additional 5-8 minutes. Garlic will be ready sooner, so you remove that when it’s toasty.
- While the tomatillos roast heat a nonstick skillet over medium high heat, once hot add arbol chilies a few at a time and toast for about a minute. These will burn quickly, you just want to toast not char. Remove stems and place in a blender.
- When tomatillos are blistered add them to the blender along with any juices collected by the foil, remove the skins from the garlic and add to the blender along with the salt. Blend till smooth.
- Remove from blender into a bowl , let cool 15 minutes and stir in chopped cilantro. This will keep 3-4 days covered in the refrigerator. Makes 1 cup
CONFETTI MASH POTATO FLAUTAS WITH HOT TOMATILLO SAUCE RECIPE | GUY …
Provided by: Guy Fieri Bio & Top Recipes
Total time: 1 hours 15 minutes
Prep time: 45 minutes
Cook time: 30 minutes
Yield: 8 appetizer servings or 4 main courses
|1 1/2 tablespoons olive oil, divided|
|1/2 cup yellow onion, small dice|
|1 1/2 cups red bell pepper, small dice, divided|
|1 serrano pepper, small dice|
|2 tablespoons minced garlic cloves|
|1 (12-ounce) can low-sodium corn, drained well|
|3 large russet potatoes, peeled, cubed and boiled|
|1/2 cup sour cream|
|6 ounces cream cheese, room temperature|
|6 ounces pepper jack cheese, grated|
|1 teaspoon sea salt|
|1 teaspoon freshly cracked black pepper|
|1 bunch green onions, sliced, divided|
|1 (28-ounce) can tomatillos, drained and roughly chopped|
|2 cups canola oil|
|8 (8-inch) flour tortillas|
|1 (12-ounce) can black beans, rinsed and drained well|
|1 pasilla pepper, large, roasted and peeled, sliced into long, thin strips|
|1 avocado, halved, pitted and flesh sliced in thin strips|
|Freshly grated Cotija cheese, for garnish|
|1/3 cup chopped cilantro leaves, for garnish|
- In a large saute pan, over medium-high heat, add 1 tablespoon of the olive oil and saute yellow onion, half of the red bell pepper, and serrano pepper for 3 minutes. Add the garlic and saute for 1 minute more. Turn off heat, add in the corn and set aside.
- In a medium bowl, mash potatoes with a potato masher, and fold in the sour cream, cream cheese, pepper jack, salt and pepper. Stir in 1/3 of the sliced green onions and combine gently with the corn mixture. Season, to taste, with salt and pepper. Keep warm.
- In a small saute pan, over medium heat, add the remaining olive oil. Add the remaining red bell peppers and saute briefly. Stir in 1/3 more of the green onions, then add the tomatillos. Let simmer for 5 to 6 minutes, then puree with a stick blender. Keep warm.
- Preheat the oven to 250 degrees F and put a cooling rack on a sheet pan. Heat the canola oil to 350 degrees F. Have tortillas, dish of beans, potato mixture, sliced pasilla peppers, sliced avocado and toothpicks at hand, as well as a plate lined with paper towels for draining.
- Put a flour tortilla on dry work surface, lay about 3 tablespoons black beans along 1 side. Top with approximately 1/3 cup of the potato mixture, 2 strips of the pasilla pepper and avocado.
- Roll tightly, burrito style and seal with a toothpick. Set aside and repeat with remaining ingredients.
- When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time. Do not crowd. Turn frequently and be careful, because they can brown quickly. Drain briefly on paper towels, remove the toothpicks and keep warm in the oven on the cooling rack.
- Put 1/4 cup of tomatillo sauce on a plate; cut a flauta in half on the diagonal and lay 1 piece down, and 1 standing up, then sprinkle with Cotija cheese and cilantro. Garnish with the remaining green onions. Repeat the process with the remaining ingredients.
- For a main course, serve on large plate, double the sauce, add 4 cut pieces, all up, garnish and serve.
GREEN HOT SAUCE (SALSA VERDE) RECIPE | ALLRECIPES
Provided by: Sherbear1
Categories: Salsa Verde
Total time: 35 minutes
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 2 cups
|10 tomatillos, husked and rinsed|
|8 serrano chile peppers, sliced|
|1 onion, sliced|
|1 tablespoon chopped garlic|
|2 tablespoons salt, or to taste|
- Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
- Pour the cooked vegetables into a blender, and blend until smooth.
Calories 5.7 calories, CarbohydrateContent 1.1 g, FatContent 0.1 g, FiberContent 0.3 g, ProteinContent 0.2 g, SodiumContent 436.5 mg, SugarContent 0.6 g