CREAMY TOMATILLO-CILANTRO SAUCE - WW RECIPE - (4.5/5)
Provided by á-24534
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add tomatillos, onion and jalapeno; cover and cook, stirring occasionally, until tomatillos cook down and onion is tender, about 10 minutes. Stir in garlic, salt and cumin; cook, stirring a few times, until fragrant, about 1 minute. Remove from heat and let cool slightly, about 10 minutes. Transfer cooled mixture to a blender; add cilantro and blend until smooth. Add sour cream and blend until combined. Pour into a serving bowl and serve or cover and refrigerate up to 4 days (serve at room temperature). Yields about 2 tablespoons per serving.
CHICKEN TAMALES WITH TOMATILLO-CILANTRO SAUCE
While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged like a small gift waiting to be unwrapped. The many steps involved in tamal making have discouraged countless cooks. But they should not, because the process is very easy. And if you gather a few friends to help with the assembling, you can have a tamal-making party before the real party begins.
Provided by Lourdes Castro
Categories Chicken Poach Steam Cinco de Mayo Dinner Cornmeal Corn Tomatillo Jalapeño Cilantro Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 24 tamales
Number Of Ingredients 26
Steps:
- Poach and shred the chicken:
- Combine the onion, garlic, salt, and water in a saucepan and bring to a boil. Add the chicken breasts, bay leaves, and oregano and decrease the heat to a simmer. Cook the chicken, partially covered, for 35 minutes, or until cooked through. To check for doneness, slit the chicken in half to make sure the interior is no longer pink.
- Allow the chicken to cool in the broth. When cool enough to handle, remove the chicken from the pan. Strain and reserve the broth. Shred the chicken by hand by pulling apart the fibers of the chicken with your fingers and set aside.
- Make the Tomatillo-Cilantro Sauce:
- Combine the tomatillos, jalapeños, cilantro, garlic, and water in a blender and purée until well blended.
- Heat the oil in a sauté pan over medium heat.
- When the oil is hot, add the onion and sauté until the onion is limp and translucent, about 8 minutes. Add the tomatillo mixture. Season with salt and pepper. Cook for about 5 minutes, or until the sauce thickens.
- Add the shredded chicken to the sauce and stir to coat. Allow to cook for 3 more minutes. Check the seasoning and adjust if needed. Set aside.
- Prepare the corn husks
- Bring a large pot of water to a boil then remove from heat. Add the corn husks, making sure to submerge them under water, and cover the pot. Soak the corn husks in the pot for 20 minutes. They should be soft and flexible, and take on a deep beige color. Remove the corn husks from the water and wrap them in a damp paper towel until you are ready to use them.
- Prepare the tamal dough:
- To make the masa, combine the masa harina with 2 cups of the reserved chicken broth and mix well. The masa should have the consistency of a stiff dough. Set aside.
- Put the lard in a mixing bowl. Beat the lard with an electric mixer until light and fluffy, about 1 minute. Add half of the masa and beat until well blended. Add the 3 tablespoons of the reserved chicken broth and the remaining masa and continue beating until a teaspoon of the dough dropped into a cup of cold water floats, about 10 minutes. If after 15 minutes of constant beating your dough does not float, move on (despite it not floating, the dough will be fine).
- Sprinkle the baking powder and the salt over the dough and mix in well.
- Assemble the tamales:
- Place a corn husk lengthwise in front of you with the wide side closest to you. Spread 2 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides.
- Place 2 heaping tablespoons of the filling lengthwise down the center of the dough. Pick up the two long sides of the cornhusk and unite them. Allow the dough to surround the filling by pinching together the corn husk where the dough comes together. Roll both sides of the corn husks in the same direction over the tamal. Fold down the empty top section of the cornhusk and secure it by tying a thin strip of corn husk around the tamal (the top will be open).
- Repeat this process until all the corn husks or tamal dough are used up.
- Steam the tamales:
- Create a tamal steamer by crumpling a large piece of aluminum foil into a large ball. Place the foil ball in the center of a large saucepan and arrange the tamales "standing up" around it. You can stand tamales in front of each other; just make sure that the open end of the tamal is facing upward.
- Pour in 1/2 inch of water. Cover tightly with a lid and simmer for 40 minutes.
- Serve:
- Serve warm accompanied by Mexican crema.
CREAMY TOMATILLO SAUCE
This sauce gets its creamy texture from buttermilk and avocado. You can even bring even more rich tanginess to the mix by swapping low-fat Greek yogurt for the buttermilk. Try it on our Turkey Kebabs.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, combine tomatillos, jalapeno, and enough water to cover ingredients by 1 inch. Bring to a boil over medium-high. Reduce to a rapid simmer and cook until vegetables are tender, 7 minutes. With a slotted spoon, transfer to a blender and add onion. Puree until smooth. Add cilantro, buttermilk, and avocado. Season with coarse salt; puree until smooth.
Nutrition Facts : Calories 26 g, Fat 1 g
AMY'S CILANTRO CREAM SAUCE
This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. My husband eats it on everything he can consume! Taste and add additional seasoning if necessary. tomatillo sauce is usually spicy, so be prepared!
Provided by AMYKINS
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 7.1 g, Cholesterol 63.2 mg, Fat 20.5 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 12.8 g, Sodium 867.7 mg, Sugar 2.2 g
TOMATILLO-CILANTRO SAUCE
Make and share this Tomatillo-Cilantro Sauce recipe from Food.com.
Provided by Studentchef
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Remove the stems and husks from the tomatillos and rinse them. Place the tomatilloson a broiler pan and broil until the skins blister, crack, and begin to blacken. Remove from the broiler and cut off any black spots.
- Put all ingredients (including tomatillos) in a blender and blend until smooth. Just before serving, heat just the amount you'll be serving.
Nutrition Facts : Calories 161.4, Fat 2.4, SaturatedFat 0.5, Sodium 848, Carbohydrate 30.8, Fiber 3.2, Sugar 5.2, Protein 5
CREAMY TOMATILLO SAUCE
This is from Fine Cooking and I would give it a 5 star rating. The aromas are amazing while the tomatillos and other veggies are roasting. I used heavy cream instead of creme fraiche as I did not have any. The addition of heavy cream or crème fraîche qualifies enchiladas made with this sauce as enchiladas suizas (Swiss-style enchiladas).
Provided by CC G
Categories Very Low Carbs
Time 45m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you're using a canned chipotle, add it now, too). Blend until smooth.
- Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn't make your mouth pucker. If it's too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the crème fraîche or heavy cream and the salt. Let cool slightly before making the enchiladas.
- Make Ahead Tips.
- The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to a month.
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CREAMY TOMATILLO-CILANTRO SAUCE | RECIPES | WW USA
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Cuisine MexicanTotal Time 35 minsServings 12
- Heat oil in a large nonstick skillet over medium-high heat. Add tomatillos, onion and jalapeno; cover and cook, stirring occasionally, until tomatillos cook down and onion is tender, about 10 minutes.
- Stir in garlic, salt and cumin; cook, stirring a few times, until fragrant, about 1 minute. Remove from heat and let cool slightly, about 10 minutes.
- Transfer cooled mixture to a blender; add cilantro and blend until smooth. Add sour cream and blend until combined. Pour into a serving bowl and serve or cover and refrigerate up to 4 days (serve at room temperature). Yields about 2 tablespoons per serving.
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