Tomatillo Tortilla Soup
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
12 tomatillos
2 medium zucchini
1 large onion
2 jalapeno peppers
4 cloves garlic
1 bottle Mexican beer
1 lb chicken breast
2 Tbsp dried thyme
4 cups chicken broth
1 bunch scallions
1 lime
1 1/2 Tbsp olive oil
1 1/2 Tbsp ground cumin
Salt
Pepper
Tortilla chips
A few Tbsp cilantro, to taste
2 cups cotija cheese
Instructions:
Prepare tomatillos by removing the husks, rinsing (they’ll be sticky!), and then chopping roughly.
Chop the onion and zucchini into pieces of about the same size as the tomatillos. Seed the jalapenos by slicing them open lengthwise, then using the tip of the knife to scrape out the seeds. (Be careful not to touch the seeds with your fingers. If you happen to by mistake, then be *really* careful not to rub your eyes with your hands.) Mince the garlic.
In a large pot, warm the olive oil over medium-high heat, and add the chopped produce along with the cumin, some salt, and a few grinds of black pepper. Meanwhile, slice the chicken into ½ inch wide strips and set aside.
Cook the vegetables approx. 7-8 minutes, until the onion is softened and yellow, and the tomatillos become saucy. (Truly, it’s a cheeky and impertinent vegetable. You’ll see!) Add the beer to the vegetables and cook until reduced by about half, approx. 5 minutes. Add the chicken broth and thyme, cover and bring to a boil. Once boiling, remove cover, reduce heat to medium-low, add chicken and cook over a low boil for about 6 minutes.
While soup is cooking, slice the scallions, chop the cilantro, and cut lime into small wedges. When the soup is ready, ladle into bowls and squeeze juice from a lime wedge into each. Allow your guests to top as they please with tortilla chips, scallions and cilantro.
Makes 8 servings.
From recessionipes.com