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Ana's Spicy Chipotle Tomatillo Sauce
Pantry American

Ana's Spicy Chipotle Tomatillo Sauce

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place tomatillos and garlic in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer over medium-low heat until tomatillos are very soft and opaque, about 10 minutes.
  2. 2 Transfer mixture to an electric blender along with chipotle peppers. Blend with enough cooking liquid for desired consistency. Season with salt.

By ana

Canned Green Tomatillo Sauce
Pantry Mexican

Canned Green Tomatillo Sauce

Prep
45 min
Cook
55 min
Total
820 min

Instructions

  1. 1 Combine tomatillos, poblanos, onions, chicken broth, jalapeños, and garlic in the bowl of a food processor or blender, in batches; pulse until blended. Transfer to a large stockpot.
  2. 2 Stir cilantro, lime juice, oregano, and seasoned salt into tomatillo mixture. Bring to a boil over high heat; reduce heat and simmer for 20 minutes.
  3. 3 Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until tomatillo sauce is ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack tomatillo sauce into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Karen B

Authentic Mole Sauce
Pantry Mexican

Authentic Mole Sauce

4.5

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
  3. 3 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
  4. 4 Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
  5. 5 Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  6. 6 Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  7. 7 Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes.
  8. 8 Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  9. 9 Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
  10. 10 Enjoy!

By Allrecipes

Jalapeno Ranch Salad Dressing
Lunch American

Jalapeno Ranch Salad Dressing

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
  2. 2 Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

By bbqgirl

Three Chile Dry Roasted Tomatillo Salsa
Appetizer American

Three Chile Dry Roasted Tomatillo Salsa

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
  2. 2 Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

By hedderlicious

Tomatatoes
Dinner American

Tomatatoes

4.2

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add the potatoes and garlic. Boil the potatoes with the skin on until tender, about 15 minutes. Peel the paper skin off the tomatillos, and rinse them. Place them in with the potatoes during the last 5 minutes of boiling. Drain.
  2. 2 Transfer potatoes and tomatillos to a large bowl. Add butter and milk, and mash with a potato masher. Adjust amount of milk and butter to achieve desired consistency. Season with salt and pepper.

By Steve

Texas Tomatillo Avocado Sauce
Dinner American

Texas Tomatillo Avocado Sauce

4.3

Prep
15 min
Cook
15 min
Total
270 min

Instructions

  1. 1 Place tomatillos into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
  2. 2 Transfer tomatillos to a blender. Add avocados, sour cream, jalapeno pepper, lime juice, garlic, cilantro, fajita seasoning, and sea salt; blend until smooth.
  3. 3 Refrigerate blended sauce until flavors meld, at least 4 hours.

By LisaAnnEaster

Ninfa's Green Tomato Salsa
Appetizer American

Ninfa's Green Tomato Salsa

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. Remove saucepan from heat and let tomato mixture cool slightly.
  2. 2 Pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. Blend the mixture until smooth; transfer to a bowl.
  3. 3 Stir sour cream into the blended mixture until smooth.

By Jamison7117

Pittsburgh Football Party Cilantro Salsa
Appetizer American

Pittsburgh Football Party Cilantro Salsa

4.3

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Mix together the cilantro, tomatoes, red onion, jalapeno, tomatillos, lime juice, hot chili sauce and cumin seed in a large bowl. Season with salt to taste.
  2. 2 Cover and refrigerate overnight before serving to blend flavors. Serve with tortilla chips.

By Wendy Vosachlo

Potato and Bean Enchiladas
Dinner American

Potato and Bean Enchiladas

4.3

Prep
60 min
Cook
45 min
Total
105 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.
  2. 2 Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.
  3. 3 Fry tortillas individually in a small amount of hot oil until soft.
  4. 4 Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

By Syd

Chicken-Tomatillo Soup
Lunch American

Chicken-Tomatillo Soup

4.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  2. 2 Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
  3. 3 While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
  4. 4 Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
  5. 5 Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.

By quilesj

Grilled Swordfish Tacos with Tomatillo-Mango Salsa
Dinner American

Grilled Swordfish Tacos with Tomatillo-Mango Salsa

4.0

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth.
  3. 3 Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper.
  4. 4 Pour the pureed mango mixture over the salsa and mix well.
  5. 5 Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper.
  6. 6 Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.

By Sarah

Tomatillo and Chicken Soup
Lunch American

Tomatillo and Chicken Soup

5.0

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Heat oil in a deep skillet over medium heat. Add onion and cook until it begins to turn translucent, about 4 minutes. Stir in tomatillos, garlic, and jalapeno pepper; cook about 1 minute.
  2. 2 Add chicken broth, green chiles, cilantro, cumin, coriander, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add chicken and simmer for 5 more minutes.
  3. 3 Remove from the heat and stir in Monterey Jack cheese and crema.

By Bibi

Tomatillo Pork Roast
Dinner American

Tomatillo Pork Roast

3.7

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 2 Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven.
  3. 3 Bake in the preheated oven for 6 hours.
  4. 4 Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.

By charm

Carne Asada Tacos
Dinner American

Carne Asada Tacos

4.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
  2. 2 In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
  3. 3 Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
  4. 4 To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.

By DIALIEN

Zesty Hoppin John Salad
Lunch American

Zesty Hoppin John Salad

4.8

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.

By Mike

Spicy Southwest Chopped Salad with Salsa Verde Recipe
Dinner American

Spicy Southwest Chopped Salad with Salsa Verde Recipe

4.4

Prep
45 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Fill a large pot with water and bring to a rolling boil; add corn. Boil for 15 to 20 minutes. Transfer corn to a work surface; set aside until cool enough to handle. Cut kernels off cobs; place kernels in a large bowl. Discard cobs.
  2. 2 Meanwhile, combine tomatillos, cilantro, onion, 4 teaspoons lime juice, jalapeño, garlic, and salt in a blender; blend until finely chopped. Transfer salsa verde to a bowl; set aside.
  3. 3 Stir black beans, bell pepper, and cabbage into corn. Toss avocado with remaining 1 teaspoon lime juice in a separate bowl; stir into corn mixture.
  4. 4 Preheat an outdoor grill to medium-high heat and lightly oil the grate. Season chicken breasts with Cajun seasoning.
  5. 5 Cook chicken on the preheated grill until no longer pink in centers and the juices run clear, about 6 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Set breasts aside until cool enough to handle; cut into bite-sized pieces.
  6. 6 Divide lettuce leaves among four plates; mound corn-avocado mixture on top, followed by chicken. Sprinkle with cotija cheese. Serve with salsa verde and lime wedges.

By Jenny from WA

White Bean Chicken Chili
Dinner American

White Bean Chicken Chili

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Heat oil in a large pot, and cook onion and garlic until soft.
  3. 3 Stir in broth, then add in tomatillos, tomatoes, and chiles. Stir together and season with oregano, coriander, and cumin. Bring to a boil, then simmer for 10 minutes.
  4. 4 Add chicken, beans, and corn; simmer 5 minutes. Season with salt and pepper to taste.
  5. 5 Serve hot and enjoy!

By Thea

Butternut Squash Risotto with Toasted Pumpkin Seeds
Dinner American

Butternut Squash Risotto with Toasted Pumpkin Seeds

Prep
20 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Slice butternut squash in half; scoop out seeds and pulp in the lower center and discard. Place squash, cut-sides down, on the prepared baking sheet.
  3. 3 Bake in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and let cool slightly, about 10 minutes.
  4. 4 Scoop squash flesh into a blender. Add tomatillo, onion, and garlic. De-stem and de-seed the dried chiles; add to the blender. Pour in 3/4 cup beef broth. Puree until fully integrated, 2 to 3 minutes. You can add a little more broth if the squash gets too dry, but don't flood it. It should be thickish. Set aside.
  5. 5 Pour chicken broth into a 2-quart pot and bring to a boil. Reduce heat to a simmer.
  6. 6 Heat canola and olive oil in a large, medium sided pan next to the hot broth over medium-high heat, 3 to 4 minutes. Set a ladle and a stirring spoon out next to the stove.
  7. 7 Add a ladleful of simmering chicken broth to the rice; stir constantly with the spoon, allowing it to simmer until broth has mostly evaporated. Continue adding ladlefuls of broth and stirring it in until most of the liquid has evaporated, adding the blended squash mixture after about 10 minutes of cooking. Continue cooking and stirring in broth until rice swells up slowly and is tender, yet firm to the bite, 20 to 30 minutes. Stir in Manchego cheese and 1/2 of the pumpkin seeds.
  8. 8 Pour into serving bowls and top with remaining pumpkin seeds and paprika; season with salt and pepper.

By The Jazz Chef

Mile High Green Chile
Dinner American

Mile High Green Chile

4.6

Prep
30 min
Cook
270 min
Total
300 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Arrange the halved tomatillos, Anaheim chiles, jalapeños, onion, and bell pepper on a baking sheet. Drizzle vegetables with 1 tablespoon olive oil and sprinkle with salt.
  3. 3 Roast vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-sized pieces.
  4. 4 Heat remaining 1 tablespoon olive oil in a large skillet over high heat. Add pork and fry until browned, seasoning with salt and black pepper as it cooks, about 12 minutes.
  5. 5 Transfer pork to a slow cooker; stir in roasted vegetables. Mix in beer, tomatoes, garlic, oregano, parsley, cumin, chili powder, and bouillon. Cover and cook on Low until pork is tender, 4 to 6 hours.
  6. 6 About 1/2 hour before serving, place cream cheese into a bowl and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir cream cheese mixture back into the chili.

By chefclaudiesel

Fish Tacos al Pastor
Dinner American

Fish Tacos al Pastor

Prep
30 min
Cook
59 min
Total
134 min

Instructions

  1. 1 Wash tomatillos under cold running water.
  2. 2 Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and 2 cloves garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
  3. 3 Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.
  4. 4 Place guajillo and pasilla chile peppers in a saucepan, cover with water, and cook until softened, about 25 minutes.
  5. 5 Combine softened peppers, vinegar, orange juice, 1 clove garlic, cloves, cumin, salt, and pepper in a blender; blend until smooth. Add some water if sauce is too thick. Strain into a small saucepan and bring to a simmer over medium-low heat, about 5 minutes. Remove from heat and let cool, about 5 minutes.
  6. 6 Season trout fillets with pepper and put in a lidded container or a large resealable plastic bag. Cover with cooled sauce and refrigerate for at least 30 minutes or up to 4 hours.
  7. 7 Remove trout fillets from the refrigerator and let stand at room temperature for 10 minutes. Remove from sauce and cut into cubes. Reserve marinade.
  8. 8 Melt butter in a large skillet over medium heat and cook 1/2 the onion until soft and translucent, about 3 minutes. Add trout and reserved sauce; cook over medium-high heat, stirring occasionally, until trout is opaque and the sauce has been reduced, about 15 minutes. Remove from heat and fold in pineapple.
  9. 9 Warm corn tortillas in a skillet. Divide trout mixture amongst tortillas and top with remaining 1/2 onion and cilantro. Serve with lime wedges and charred tomatillo salsa.

By Ofelia Bañuelos

Saint Charles Mesa Sun-Kissed Chili
Dinner American

Saint Charles Mesa Sun-Kissed Chili

5.0

Prep
35 min
Cook
111 min
Total
166 min

Instructions

  1. 1 Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin.
  2. 2 Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned, about 3 minutes per side. Transfer to a plate.
  3. 3 Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour.
  4. 4 Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool.
  5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top.
  6. 6 Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers; dice.
  7. 7 Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos.
  8. 8 Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth.
  9. 9 Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
  10. 10 Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil; cover.
  11. 11 Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions.
  12. 12 Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.

By Diana71

Lita's Albondigas (Meatball Soup)
Dinner American

Lita's Albondigas (Meatball Soup)

4.8

Prep
30 min
Cook
105 min
Total
135 min

Instructions

  1. 1 Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.
  2. 2 Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.
  3. 3 Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender; puree until smooth.
  4. 4 Heat oil in a large pot over medium heat. Add tomato puree; cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil; reduce heat until broth is barely bubbling.
  5. 5 Lower meatballs carefully into the hot broth; simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes.
  6. 6 Squeeze some lemon juice into each bowl. Serve with corn tortillas.

By avinamarie

Chicken Enchiladas with Mole Sauce
Dinner American

Chicken Enchiladas with Mole Sauce

4.4

Prep
30 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
  2. 2 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
  3. 3 Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend chile and tortilla mixture until smooth.
  4. 4 Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
  5. 5 Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with chile mixture and blend until smooth.
  6. 6 Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
  7. 7 Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam-side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

By Allrecipes

Deliciosa Salsa Verde
Appetizer

Deliciosa Salsa Verde

4.8

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place tomatillos cut side down on a baking sheet.
  2. 2 Broil in preheated oven until slightly charred, about 5 minutes.
  3. 3 Transfer tomatillos to a food processor with cilantro, onion, jalapeno pepper, serrano pepper, lime juice, and sugar; pulse until well mixed.

By eileen

Pollo con Nopales (Chicken and Cactus)
Dinner Mexican

Pollo con Nopales (Chicken and Cactus)

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Fill a pot with water; bring to a boil. Add chicken breasts; cook until no longer pink in centers and juices run clear, about 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Drain pot, set chicken aside to cool, then shred into small strands and set aside.
  2. 2 Fill the same pot with water; bring to a boil. Add nopales, tomatillos, and jalapeño peppers; cook until vegetables are tender, about 5 minutes. Drain; transfer tomatillos and jalapeños to a blender. Set nopales aside; cool.
  3. 3 Blend tomatillos and jalapeño peppers until smooth; pour into the same pot. Add shredded chicken; place over medium heat. Dice nopales; stir into the pot. Simmer until completely reheated, about 5 minutes.

By Chef Kiki