Green Tomatoes Tomatillos Recipe

Cook on medium heat for 30 minutes.

Green tomatoes tomatillos recipe. In a large stock pot saute onion garlic and green pepper in olive oil for 3 4 minutes. Place tomatillos or green tomatoes in a large roasting pan. Dip tomatillo slices in egg whites then dredge in cornmeal mixture turning to coat both sides.

Remove one slice of tomatillo from the milk mixture then dredge each tomatillo slice into the flour shaking off any excess flour. Add chilies onion garlic and mix. Use them as the base for a green shakshuka embrace breakfast nachos and enchiladas or simply use your favorite tomatillo dip as a spread for breakfast sandwiches.

Limes cilantro cheese avocado sour cream and tortilla chips. Scrape the roasted vegetables into a large stockpot and add the remaining ingredients. If you would like the soup to be spicier you can add some red chili flakes or salsa.

Heat oil in a skillet over medium heat. Step 3 fry tomatillo slices 2 to 3 minutes per side or until golden brown. Tomatillos are soft fleshy fruits with a distinct acidic flavour and are traditionally used in green mexican dishes and sauces.

Add tomatillos green tomatoes jalapenos cilantro and chicken broth to the stock pot. You can substitute additional diced tomatoes for the tomatillos. Soak the tomatillo slices in the milk mixture for about 30 minutes.

On a piece of waxed paper stir together the flour semolina meal or cornmeal salt and pepper. They look and taste similar to small green tomatoes and the outer. Roast vegetables for 30 35 minutes stirring at the halfway mark until the tomatillos tomatoes are starting to break down.