EATING SOUTH OF THE BORDER . .
(Page 2 of 4)
Salsa Verde (Green Sauce)
RELATED CONTENT
Lifestyles Food Digest...
Food Co-ops: Good Food and Good Prices September/October 1979 A "New Wave" of grocery outlets can g...
CITY FOOD/COUNTRY FOOD February/March 1998 By Joe Novara Maybe food really should be shrink-wrapped...
If passed, the 'National Uniformity for Food Act' will undermine approximately 200 state food safet...
TORTILLAS, FRIJOLES REFRITOS, AND OTHER BASICS OF MEXICAN COOKING July/August 1977 It's summer! A g...
1 1/2 pounds tomatillos* (about
12-14)
1 teaspoon oil
1/2 large onion,
chopped
1/2 large cloves garlic, chopped
1/2 jalapeno pepper, seeded and chopped (wear rubber
gloves)
1/2 teaspoon salt
freshly ground pepper
pinch of ground coriander
1 cup cilantro leaves (use more if you
like cilantro)
Remove the husks from the tomatillos
and place in a saucepan, covering them with water. Bring to
a boil, reduce to simmer, and cook 10 minutes. The
tomatillos will be soft but not mushy. Drain; save a cup of
the water, and let cool. In a small skillet, heat the oil
and saute the onions, garlic, and jalapeno until they start
to brown. Put in a blender with the salt, pepper, and
coriander. When the tomatillos are cooled, cut out the core
as you would a tomato. Place in the blender with the
cilantro, and blend until almost smooth. Taste to see if
it's spicy enough. If not, saute and add the other half of
the jalapeno pepper. Check the thickness of the sauce and
add the reserved tomatillos water as needed. (The sauce
will thicken a bit in the refrigerator.) Pour into a
plastic container and chill. Use within 4—5 days.
*See " South-of-the-Border Basics "
warmed, cooked
chicken
1/2 pound Mexican crumbling cheese, such as queso
añejo*
1 package corn tortillas
lite sour cream
avocado slices
Shred, not cut, the chicken into small
pieces. Preheat oven to 350°F. Wrap the tortillas in a
damp, non-terry-cloth dish towel. Lightly oil the bottom of
a casserole dish or baking pan (I use a Pyrex rectangular
pan). Pour the salsa into a pie plate or shallow dish.
Crumble or grate the cheese into a bowl. Heat the tortillas
in the microwave for about 60 seconds, or just until
they're warm and pliable. (If you'd rather heat them in the
oven, wrap the dish towel in foil first.) Dip a tortilla in
the salsa, lay in the pan, and fill with about 1/4 cup of
chicken. Roll up and place the open side down. Do the same
with the other tortillas, laying them side by side. Spoon a
little more salsa across the middle of the enchiladas and
cover the pan with foil. Bake about 10 minutes, just until
warm, or the tortillas will start to fall apart. Using a
pancake turner, remove to the serving plates. Top each
enchilada with a tablespoon or so of cheese, a dollop of
sour cream, and an avocado slice.
