This fruit, which is also called Mexican green tomato, belongs to the same
nightshade family as the tomato.
Although tomatillos can ripen to yellow, they are generally used while still
green and quite firm. Their flavor has hints of lemon, apple and herbs.
Tomatillos are available sporadically year-round in specialty produce stores,
Latin American markets and some supermarkets. Choose firm fruit with dry,
tight-fitting husks. Store in a paper bag in the refrigerator for up to a month.
Remove husk and wash fruit before using. Cooking enhances the tomatillo's flavor
and softens its thick skin.
Breakfast Enchiladas with Salsa Verde
Salsa Verde
1 1/2 lbs. tomatillos
2 jalapeno chiles, seeded and chopped
1/4 C. chopped sweet onion
1 to 2 cloves garlic, roughly chopped
1 t. white wine vinegar
1/2 t. salt
1/2 C. chopped cilantro
Scrambled Eggs
Olive oil cooking spray
6 extra-large eggs
1 T. water
2 oz. queso fresco or cream cheese, cut into small pieces
2 cooked and diced red-skinned potatoes or 1/2 C. cooked crumbled sausage
(optional)
8 flour tortillas, warmed
1 C. shredded Monterey jack cheese
To make the salsa verde: Soak tomatillos in warm water for a few minutes just to
loosen the dry husks. Rinse well under running water, removing the husks. Place
a few tomatillos at a time on a stovetop grill set over medium heat. Char on
both sides until tomatillos are flecked with black but not softened. Use tongs
to turn them. Alternatively, char under a medium broiler, but be careful not to
cook them too much. Place charred tomatillos into the bowl of a food processor.
Add chiles, onion, garlic, vinegar, salt and cilantro; process until
coarse-textured. If the salsa is too thick, add 1 to 3 tablespoons water. Taste
to adjust for seasoning and set aside. Makes 2 cups salsa.
To make the eggs: Over medium heat, mist a large nonstick skillet with cooking
oil spray. Beat eggs and water together just until whites and yolks are blended.
Pour into hot skillet, allowing eggs to cook for a minute before stirring.
Sprinkle pieces of queso fresco on top, along with optional potatoes or sausage,
and begin moving the eggs gently with a spatula. When eggs are just barely
cooked, add 1 cup of salsa verde. Stir eggs and salsa together to barely
combine. Remove from heat. At this point, you can serve the eggs or begin
filling breakfast enchiladas by placing about 1/3 cup salsa and eggs down the
middle of a tortilla. Continue filling tortillas. Place in a baking dish and
spread about 2 tablespoons salsa verde over the tops. Sprinkle each with 2
tablespoons of grated cheese. Place in a preheated 350°F. oven for just 4
minutes or long enough to melt the cheese but not cook the eggs further.
