Creamy Tomatillo Sauce Recipes

TOMATILLO SAUCE RECIPE

Steps:

• Set your oven to broil.
• Slice the tomatillos and peppers in half, then set them onto a roasting pan.
• Slice the onion into thick strips and set them onto the roasting pan, along with the garlic.
• Roast the ingredients for 20 minutes, or until the skins char and puff up. Remove from heat and cool slightly.
• Peel off the skins and discard.
• Squeeze the roasted garlic from the skins.
• Add the tomatillos, peppers, onion and garlic to a food processor or blender along with the cilantro, vinegar, lime juice, cumin and salt.
• Process until smooth.
• With the blender or food processor running, slowly drizzle the oil into the mixture to let it emulsify. It should take about 5 minutes. The sauce will thicken up slightly.
• Serve as desired!

AMY'S CILANTRO CREAM SAUCE

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.

CREAMY TOMATILLO AVOCADO SAUCE

Steps:

• Boil 4 husked and rinsed tomatillos in a pot of water, 5 minutes. Puree 1/2 cup chopped cilantro, 1/2 cup chopped white onion, 1 chopped jalapeno and a splash of the tomatillo cooking water in a blender. Drain the tomatillos, add to the blender and pulse. Add 2 chopped avocados and 1 teaspoon kosher salt and pulse. Season with more salt to taste.

CHICKEN ENCHILADAS WITH CREAMY TOMATILLO SAUCE

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.
• Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.
• Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they'll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.
• Heat the oven to 400°F With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bublling and browned in spots, 15 to 20 minutes.

CAFE RIO'S CREAMY TOMATILLO DRESSING

Steps:

• Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld. Beware that the dressing tends to get hotter the longer it sits.
• Serve over Cafe Rio's Sweet Barbacoa Pork Salad or burritos with Cilantro Lime Rice.

TOMATILLO SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
• Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
• The tomatillo sauce can be made 1 day ahead, covered and chilled.

KETO COD IN CREAMY TOMATILLO SAUCE WITH RADISH SALAD

Steps:

• Preheat the oven to 425°F (200°C). Halve the tomatillos then place them on a rimmed baking sheet with the garlic and the 1 whole jalapeño. Drizzle with 4½ teaspoons of the olive oil, and roast, tossing once during cooking, until the tomatillos are quite soft, 20 to 25 minutes.
• Squeeze the garlic cloves from their papery skins, discarding the skins. Remove and discard the jalapeño skins, stems, and seeds. Add the garlic, jalapeño, tomatillos, ½ cup of the cilantro, and the coconut cream to a food processor or blender. Squeeze in the juice of ½ lime. Pulse several times, then process until smooth.
• Use a spatula to scrape the tomatillo mixture into a saucepan, then bring it to a gentle simmer over medium low heat; don't let it boil. Cover, remove from the heat, and keep warm.
• In a small bowl, combine the radishes, the 1 sliced jalapeño, the remaining cilantro leaves, the juice of the remaining ½ lime, and 1½ teaspoons of the olive oil. Toss gently to combine.
• Pat dry the cod fillets with a paper towel. Season both sides of the fish with salt and pepper.
• Heat a heavy, 12-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the remaining 2 tablespoons of olive oil. Carefully place the fillets in the pan, skin side down. Lower heat to medium and let sizzle until fish is golden and caramelized around edges, 2 to 3 minutes. Carefully flip fillets and cook until the other side is golden and crisp, and the fish is flaky and opaque, 2 to 3 minutes more.
• Spoon about 1/4 cup of sauce onto each of the four plates, top with a fish portion, then add another 1/4 cup of sauce. Garnish each portion with a pile of the radish salad. Serve right away.

CREAMY TOMATILLO SAUCE

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.

TOMATILLO ENCHILADA SAUCE

Steps:

• Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
• Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
• Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

CREAMY TOMATILLO SAUCE

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.