Cooking with Tomatillos
Channel: Ellen Touart-Grob
Date: 27/07/2020

Join Chef Ellen, Resident Chef at Land's Sake Farm in Weston, MA, in the kitchen as she teaches you how to use your tomatillos. 

Filmed by Larry Grob, edited by Erika Grob
Music from the Free Music Archive- "Coco" by Radio Jarocho and Zenen Zeferino Huervo CC BY-NC-ND

ROASTED TOMATILLO SALSA 

3 lbs tomatillos, husked and rinsed 
4 cloves garlic, unpeeled
2 jalapeno chiles*, or more if you like it spicy, stemmed, seeded (or not, if you want it hotter) roughly chopped
½ bunch cilantro, chopped
¾ cup onion, chopped, soaked in water and drained (takes the sharpness out of the onions)
¼ cup lime juice, or more to taste
1 to 2 teaspoons Salt, pepper to taste

Heat oven to 400º. Place tomatillos and garlic in roasting pan and roast in oven until the tomatillos are soft and collapsed, about 40 minutes. Remove from oven and let cool. In a food processor, quickly pulse the onion and hot chili pepper. Add the tomatillos, cilantro and peeled garlic and pulse a few more times until the Salsa is a cohesive blend, but still has texture. Pour mixture into a serving bowl and add lime juice and plenty of salt and pepper to taste. Serve.
* NOTE: taste the jalapenos and decide if they are spicy or not and add another pepper, as necessary


TOMATILLO SALSA VERDE 

8 ounces (5 to 6 medium) tomatillos, husked and rinsed 
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed, seeds removed if you want the salsa to be less hot
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped 
1/4 cup finely chopped onion 
Lime
Salt

Roughly chop the tomatillos and the chiles. Combine the tomatillos, chiles, cilantro and the juice of 1/2 lime in a blender or food processor. Pulse the mixture into a coarse puree, or to your desired consistency and scrape into a serving dish. 
Rinse the onion under cold water, then blot with a towel to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon. Add more lime juice, as desired. Serve.


BRAISED CHICKEN WITH TOMATILLOS 
Recipe adapted from Kate McMillan and Leite’s Culinaria
Serves 6

INGREDIENTS
2 tablespoons olive oil
Salt and freshly ground black pepper
3 1/2 pounds assorted chicken pieces, bone-in (skin removed) or boneless and skinless
1 large yellow onion, finely chopped
2 cups homemade chicken stock or canned chicken broth
3 fresh poblano chiles, roasted, peeled, and finely chopped (in a pinch, 1 or 2 jalapeños will work)
6 cloves garlic, minced
1 1/2 pounds tomatillos, husked, rinsed, and quartered
3 tablespoons finely chopped cilantro, plus more to taste and whole leaves for garnish
2 to 3 teaspoons ground cumin, or to taste
1 tablespoon fresh lime juice, or more to taste
Cooked white rice, quinoa or flour or corn tortillas, warmed

DIRECTIONS
1. Salt and pepper the chicken pieces on all sides. Pour olive oil into a large sauté pan or cast iron stockpot and set over medium-high heat. Working in batches, sear the chicken until browned on all sides, about 8 minutes. Transfer the chicken to a plate.
2. Reduce the heat to medium, add onion to the pan, and cook until softened, 3 to 5 minutes. Add the stock or broth, stirring to scrape up any browned bits from the bottom of the pan. Add the roasted chiles, garlic, tomatillos, chopped cilantro, and cumin. Bring everything to a boil, then reduce the heat to low. Return the chicken plus any juices that have collected on the plate to the pan, cover, and simmer, turning once, until the chicken is at an internal temperature of 165º, about 20 to 30 minutes. (Smaller pieces of chicken, boneless pieces, and white meat will cook more quickly than larger pieces, bone-in pieces, and dark meat.) Transfer the chicken to a platter and tent with foil to keep warm.
3. Add the lime juice and extra cilantro to the sauce remaining in the pan and simmer over medium-high heat until slightly reduced and thickened, about 10 minutes. Adjust the seasoning as necessary with salt and pepper. If a smoother sauce is desired, pulse all or half the sauce in a food processor or blender until the desired consistency
4. Meanwhile, shred the chicken, if desired, discarding any bone.
5. Pour the sauce over the chicken pieces or shredded chicken on the platter and garnish with the whole cilantro leaves. Serve with rice, quinoa or tortillas on the side.