A blog by ordinary people about living an extraordinary life
I recently purchased my first tomatillos at the Farmers Market. I wasn’t really sure what to do with them, but when I got them home I made a fresh tomatillo salsa, with onion, jalapeño and cilantro. It was pretty tasty, and led me to continue to look for these small, green, husk-covered tomato-looking fruits. On a recent episode of Mexican Made Easy on the Food Network, host Marcella Valladolid made a roasted tomatillo sauce to go with some chilaquiles. This was a very easy recipe, and I made it as a breakfast this past weekend with scrambled eggs. Here is the link to Marcella’s recipe (http://www.foodnetwork.com/recipes/marcela-valladolid/chilaquiles-with-roasted-tomatillo-salsa-recipe/index.html), and my recipe is listed below. Give it a shot.
To make the tomatillo sauce, preheat the broiler. Put the tomatillos, scallions and jalapeño on a baking sheet. Drizzle with extra virgin olive oil and season with salt, toss with your hands to coat. Put under the broiler for 4-5 minutes, until a slight char forms on the jalapeño and tomatillos. Allow to cool and chop the tomatillos into 4 pieces each. Put all the ingredients (tomatillos, jalapeño, scallions and garlic) in a food processor. Pulse until smooth, seasoning with salt and pepper. You can also thin the sauce using vegetable stock.
In the same oven, place the tortilla slices on a baking sheet. Drizzle with extra virgin olive oil and season liberally with salt. Broil 3-4 minutes per side, until slightly crispy. Remove from the oven.
In a saute pan, add the tortilla slices and top with the tomatillo sauce. Heat until slightly bubbly, tossing around to coat every tortilla with the sauce. Remove from heat and top with fresh cilantro.
To assemble, on a plate add the chilaquiles (tortillas with tomatillo sauce). Top with scrambled eggs, mozzarella and avocado slices. Sprinkle with more fresh cilantro.