[CH] Slightly OT - Help With Tomatillos 2
Jim Weller (Jim.Weller@salata.com)
01 Apr 01 21:43:53 -0800
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Guisado De Puerco Con Tomatillos (Pork Stew w/ Tomatillos)
Categories: Pork, Chilies
Yield: 4 Servings
2 1/2 lb Boneless pork shoulder
2 tb Salad oil
1 lg Onion; chopped
2 Garlic cloves; minced
1 1/2 c Tomatillos; chopped, fresh
-or canned and drained
1 cn Diced green chiles (7 oz.)
1 ts Dry marjoram leaves
1/4 c Cilantro, fresh; chopped
1/2 c Water
Salt
Sour cream
Cilantro sprigs
Trim and discard fat from pork; cut pork into 1-inch cubes. Heat oil
in a wide 3 to 4 quart pan over medium-high heat. Add meat, a few
pieces at a time, and cook until lightly browned on all sides. Lift
out meat, transfer to a plate, and keep warm; reserve drippings in
pan. Add onion to pan and cool, stirring, until soft (about 7
minutes). Return meat to pan and stir in garlic, tomatillos, chiles,
marjoram, chopped cilantro, and water. Season to taste with salt.
Cover and simmer until meat is tender when pierced (about 1 hour).
Skim off fat. Spoon into serving bowls and garnish with sour cream and
cilantro sprigs.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chorizo, Tomatillo, and Black Beans on Masa Sopes
Categories: Mexican, Sausage, Chilies
Yield: 4 Servings
For the Sopes:
2 tb Lard
1/3 c All-purpose flour
1 ts Salt
1 ts Baking powder
2 1/4 c Masa harina mixed with
1 1/2 c Hot water and allowed to
Rest for 30 minutes
For the toppings:
1 c Cooked pinto or black beans,
Drained and mashed
8 oz Chorizo sausage, peeled and
Finely diced.
Vegetable oil for deep
Frying
1 1/4 c Cooked green sauce (recipe
Will follow)
2 oz Crumbled feta
1 c Finely shredded romaine
Lettuce
4 Radishes, finely sliced.
Salsa Verde Cocida:
(Cooked Green Sauce)
10 Fresh or canned tomatillos
2 Serrano chiles
3 c Boiling water
1 sm Onion
1 Clove garlic
1 tb Cilantro minced
1/2 ts Salt, or to taste
Chorizos con Tomatillos Y Frijoles Negros en Chalupas
Add the lard, flour, salt and baking powder to a masa harina and knead
until fairly smooth,
Divide the dough equally into 24 portions, and roll into balls.
Flatten each with the palm of your hand into 3/4 inch sopes. Keep
covered with plastic or a damp dish towel while working to prevent
dough from drying.
Cook the sopes in batches on a hot cast iron griddle or pan for 2
minutes on each side until lightly brown. Keep the sopes covered with
a clean dish towel while finishing the others. With the cooked side
down, pinch up the sides to form a definite raised edge. Cover and
repeat with the remaining sopes.
Prepare the toppings about 30 minutes before serving. Reheat the
beans and dry-fry the chorizo in a frying pan until browned. Drain.
Keep both warm until ready to assemble the chalupas. Just before
serving, reheat the sopes on a cast iron griddle or pan, brush with a
little oil, and cook until they start to sizzle.
To assemble the sopes, layer the beans, chorizo, Salsa Verde, cheese,
lettuce and radish on the top serve immediately.
Salsa Verde Cocida (Cooked Green Sauce)
Cook the tomatillos and chiles in the water until soft, about 20
minutes. If using canned tomatillos, cook only the chiles. Drain,
reserving the liquid.
Combine the tomatillos, chile, onion, garlic, cilantro and salt in a
food processor. Process briefly with some of the reserved liquid until
thinned but still coarse.
Can be refrigerated for up to 3 days, but it will become gelatinous,
so reheat to liquefy before serving at room temperature.
From: "April"
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YK Jim