I like tomatillos, those tangy green tomatoes. I am always trying to use them more. The recipe in the Kansas City Star gave me an opptunitty to try another great recipe- Beef with Beans and Tomatillos. Unlike the KC Star version, I did not blend the tomatillos, I just let them heat in crockpot I also found some other versions which I will try in future.
My version is here.
Beef with Beans and Tomatillos Crockpot Chili- Eric style
by Eric Flescher
modified from Kansas City Star recipe Beef with Beans and Tomatillos
You could easily use ground turkey to cut down the fat a bit. I just happened to have ground beef on hand. Also, use pinto beans ( or black beans or even refried beans).. You could substitute salsa verde green. I made my own version of this recipe but like a chili using the d ground beef.
* 1 pound ground beef (the KC Star used beef eye or round cut into small cubes)
* 4 spn Worcestershire sauce
* 3 or 4 hot pepper sauce
* 2 cloves garlic, minced ( I used regular minced garlic not dried)
2 medium tomatoes
8-9 medium or small tomatillos cut into wedges or small slices
* salt and pepper to taste
* 1 cup chicken (or beef) broth or water
* 1 15 ounce can pinto
* 1/4 cup or 3 tbs fresh cilantro, chopped
1/4 tsp pepper
Brown the ground beef (or turkey) until no longer pink, then add the onion and garlic and red pepper. Cook for a few minutes until softened, then drain the excess fat. (Rinse the beans in a colander and save the can for the grease!)
Add the salt and pepper, the chicken or beef broth, the drained beans and the tomatillo salsa. Turn the heat up to a good high simmer and cook, stirring, until thickened. Sprinkle the cilantro in and stir.
Serve with warmed flour or corn tortillas or pita bread, sour cream, the grated cheese, and more salsa if you'd like.
***
Ground Beef, Tomatillo Sauce and Black Bean Burrito Recipe
beef and bean burrito mix
You could easily use ground turkey to cut down the fat a bit. I just happened to have ground beef on hand. Also, use pinto beans or black beans or even refried beans if you have a spare can laying about. Heck, you could probably even substitute red salsa for the tomatillo salsa, although we're partial to the salsa verde around here for stuff like this.
* 1 pound ground beef
* 1/2 cup diced onion
* 1 cup diced red pepper
* 3 cloves garlic, minced
* salt and pepper to taste
* 1 cup chicken (or beef) broth
* 1 15 ounce can black beans, drained (or pinto)
* 1/4 cup fresh cilantro, chopped
* 2 cups shredded Monterey Jack cheese
Brown the ground beef (or turkey) until no longer pink, then add the onion and garlic and red pepper. Cook for a few minutes until softened, then drain the excess fat. (Rinse the beans in a colander and save the can for the grease!)
Add the salt and pepper, the chicken or beef broth, the drained beans and the tomatillo salsa. Turn the heat up to a good high simmer and cook, stirring, until thickened. Sprinkle the cilantro in and stir.
Serve with warmed flour or corn tortillas, sour cream, the grated cheese, and more salsa if you'd like.
***
Ground Beef, Tomatillo Sauce and Black Bean Burrito Recipe
beef and bean burrito mixYou could easily use ground turkey to cut down the fat a bit. I just happened to have ground beef on hand. Also, use pinto beans or black beans or even refried beans if you have a spare can laying about. Heck, you could probably even substitute red salsa for the tomatillo salsa, although we're partial to the salsa verde around here for stuff like this.
* 1 pound ground beef
* 1/2 cup diced onion
* 1 cup diced red pepper
* 3 cloves garlic, minced
* salt and pepper to taste
* 1 cup chicken (or beef) broth
* 1 15 ounce can black beans, drained (or pinto)
* 1/4 cup fresh cilantro, chopped
* 2 cups shredded Monterey Jack cheese
Brown the ground beef (or turkey) until no longer pink, then add the onion and garlic and red pepper. Cook for a few minutes until softened, then drain the excess fat. (Rinse the beans in a colander and save the can for the grease!)
Add the salt and pepper, the chicken or beef broth, the drained beans and the tomatillo salsa. Turn the heat up to a good high simmer and cook, stirring, until thickened. Sprinkle the cilantro in and stir.
Serve with warmed flour or corn tortillas, sour cream, the grated cheese, and more salsa if you'd like.
*(**
Seared Beef Filets with Drunken Beans and Smoky Tomatillo Sauce
Active Time: 45 Minutes
Total Time: 1 Hour 35 Minutes
Yield: Serves 4
The poetically named "drunken" beans are so called because they are cooked in beer, a recipe derived from northern Mexican cooking, where they are called "borracho" beans. It's the chipotle chiles that give the sauce its deliciously smoky quality. Tomatillos are common ingredients in southwestern cuisine, and they are widely available in cities around the country that have Hispanic or Caribbean populations. Tomatillos look like green tomatoes and belong to the same family, but they are more closely related to the Cape gooseberry, which also has a thin, papery, parchmentlike covering. The citrusy green apple flavor of tomatillos is transformed by blackening them, giving them robust, complex tones. If you use less water in the sauce to leave it thicker, you can make a great dipping salsa for chips.
RECIPE INGREDIENTS
For Beans:
1 cup dried pinto beans, picked through, rinsed, and soaked overnight
1 tablespoon olive oil
3 tablespoons finely diced onion
5 serrano chiles, seeded and minced
1 pound roma tomatoes, diced
2/3 cup (I/2 bottle) dark beer, such as Negra Modelo
2 tablespoons chopped fresh cilantro
For Sauce:
1 pound tomatillos, husked and rinsed
1 large clove garlic, roasted
Pinch of sugar
2 tablespoons canned chipotle chiles in adobo sauce
1/4 cup coarsely chopped fresh cilantro leaves
For Steaks:
4 filet mignon steaks, about 6 ounces each
2 tablespoons olive oil
8 corn tortillas
4 ounces queso fresco or other dry cheese such as Monterey Jack, grated
4 sprigs fresh cilantro, for garnish
Seared Beef Filets with Drunken Beans and Smoky Tomatillo Sauce Recipe at Cooking.com
DIRECTIONS
TO PREPARE BEANS: Drain and rinse the pintos and transfer to a saucepan. Add enough water to the saucepan to cover the beans by 1 or 2 inches. Bring the beans to a boil, then turn the heat to low. Cook at a low simmer for about 1 1/2 to 2 hours, until the beans are just tender. Add more water as the beans cook to keep them covered. Drain the beans and set aside.
Heat the oil in a large sauté pan. Add the onion and serrano chiles, and sauté over medium heat for about 5 minutes, or until soft. Stir in the tomatoes, cooked beans, and beer. Season with salt and bring the mixture to a boil. Lower the heat to a simmer and cook the mixture for 10 to 15 minutes, until the liquid thickens. Keep warm and stir in the cilantro just before serving.
TO PREPARE SAUCE: Blacken the tomatillos under a broiler or over a gas flame, turning frequently; do not overblacken or they will become bitter. Coarsely chop the tomatillos, and place in a food processor or blender. Add the garlic, sugar, a pinch of salt, and 1/4 cup of water, and puree until smooth. Add the chipotle chiles and cilantro, and pulse until smooth. Add a little more water to thin if necessary. Just before serving, transfer the mixture to a saucepan and heat through.
TO PREPARE STEAKS: Season the filets with salt and freshly ground black pepper. Heat the oil in a large, heavy sauté pan or skillet. Add the filets to the hot pan and sear over high heat for about 3 minutes per side for medium-rare or about 4 minutes per side for medium. Remove the filets from the pan and keep warm.
TO SERVE: Soften the tortillas by placing them in a shallow bowl of warm water for a few seconds. Place the tortillas, one by one, in the same pan used for cooking the filets and warm them over medium heat, turning once. Place 2 tortillas on each warm serving plate. Spoon the beans in the center of each tortilla and place the seared filets next to the beans. Spoon the sauce generously over the filets and sprinkle with the cheese. Garnish with the cilantro and serve immediately.
Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Serves 4
Calories: 769
Fat. Total: 29g
Fiber: 18g
Carbohydrates, Total: 72g
Sodium: 243mg
% Cal. from Fat: 34%
Cholesterol: 115mg
Protein: 54g
***
Seared Beef Filets with Drunken Beans and Smoky Tomatillo Sauce
Print Full
Active Time: 45 Minutes
Total Time: 1 Hour 35 Minutes
Yield: Serves 4
The poetically named "drunken" beans are so called because they are cooked in beer, a recipe derived from northern Mexican cooking, where they are called "borracho" beans. It's the chipotle chiles that give the sauce its deliciously smoky quality. Tomatillos are common ingredients in southwestern cuisine, and they are widely available in cities around the country that have Hispanic or Caribbean populations. Tomatillos look like green tomatoes and belong to the same family, but they are more closely related to the Cape gooseberry, which also has a thin, papery, parchmentlike covering. The citrusy green apple flavor of tomatillos is transformed by blackening them, giving them robust, complex tones. If you use less water in the sauce to leave it thicker, you can make a great dipping salsa for chips.
RECIPE INGREDIENTS
For Beans:
1 cup dried pinto beans, picked through, rinsed, and soaked overnight
1 tablespoon olive oil
3 tablespoons finely diced onion
5 serrano chiles, seeded and minced
1 pound roma tomatoes, diced
2/3 cup (I/2 bottle) dark beer, such as Negra Modelo
2 tablespoons chopped fresh cilantro
For Sauce:
1 pound tomatillos, husked and rinsed
1 large clove garlic, roasted
Pinch of sugar
2 tablespoons canned chipotle chiles in adobo sauce
1/4 cup coarsely chopped fresh cilantro leaves
For Steaks:
4 filet mignon steaks, about 6 ounces each
2 tablespoons olive oil
8 corn tortillas
4 ounces queso fresco or other dry cheese such as Monterey Jack, grated
4 sprigs fresh cilantro, for garnish
Seared Beef Filets with Drunken Beans and Smoky Tomatillo Sauce Recipe at Cooking.com
DIRECTIONS
TO PREPARE BEANS: Drain and rinse the pintos and transfer to a saucepan. Add enough water to the saucepan to cover the beans by 1 or 2 inches. Bring the beans to a boil, then turn the heat to low. Cook at a low simmer for about 1 1/2 to 2 hours, until the beans are just tender. Add more water as the beans cook to keep them covered. Drain the beans and set aside.
Heat the oil in a large sauté pan. Add the onion and serrano chiles, and sauté over medium heat for about 5 minutes, or until soft. Stir in the tomatoes, cooked beans, and beer. Season with salt and bring the mixture to a boil. Lower the heat to a simmer and cook the mixture for 10 to 15 minutes, until the liquid thickens. Keep warm and stir in the cilantro just before serving.
TO PREPARE SAUCE: Blacken the tomatillos under a broiler or over a gas flame, turning frequently; do not overblacken or they will become bitter. Coarsely chop the tomatillos, and place in a food processor or blender. Add the garlic, sugar, a pinch of salt, and 1/4 cup of water, and puree until smooth. Add the chipotle chiles and cilantro, and pulse until smooth. Add a little more water to thin if necessary. Just before serving, transfer the mixture to a saucepan and heat through.
TO PREPARE STEAKS: Season the filets with salt and freshly ground black pepper. Heat the oil in a large, heavy sauté pan or skillet. Add the filets to the hot pan and sear over high heat for about 3 minutes per side for medium-rare or about 4 minutes per side for medium. Remove the filets from the pan and keep warm.
TO SERVE: Soften the tortillas by placing them in a shallow bowl of warm water for a few seconds. Place the tortillas, one by one, in the same pan used for cooking the filets and warm them over medium heat, turning once. Place 2 tortillas on each warm serving plate. Spoon the beans in the center of each tortilla and place the seared filets next to the beans. Spoon the sauce generously over the filets and sprinkle with the cheese. Garnish with the cilantro and serve immediately.
Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Serves 4
***!
Tomatillo Chicken Chili with White Beans Recipe
Submitted by: Amy Powell, CDKitchen Cooking Columnist
recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6
Ingredients:
1/4 cup vegetable oil
1 3/4 pound ground chicken
1 white onion
3 cloves garlic
1 serrano chili
1 tablespoon cumin
1/2 tablespoon coriander
1 teaspoon salt
1 pound tomatillos
2 cans white beans
1 can (4 oz size) mild green chilies
1 cup chicken stock
1 cup chopped cilantro
Optional pumpkin seeds, sour cream, grated jack cheese
Turn this recipe into a puzzle! [click]
Directions:
Preheat large soup pot with vegetable oil over medium high heat. Add ground chicken when hot.
Meanwhile, dice onion and garlic. Remove seeds from Serrano chili and finely mince. Break chicken up with a wooden spoon every couple of minutes. After chicken has been cooking for about 5 minutes, add onion and continue to cook breaking up chicken and stirring every couple of minutes.
Remove husks from tomatillos and rinse to remove sticky coating. When chicken has been cooking with the onions for about 3 minutes, add garlic, Serrano, cumin, coriander, and salt. Continue cooking for another 2 minutes.
Roughly chop tomatillos, or cut into quarters if the tomatillos are small. Add tomatillos to meat. Place a lid on the pot and cook for about 10 minutes, stirring occasionally. Crain and rinse white beans. Drain chilies and finely chop. Chop cilantro. After tomatillos have been cooking for 10 minutes, add beans and green chilies along with chicken stock. Cover with lid and bring to a boil. Remove lid and continue cooking, stirring occasionally, for another 8 minutes until chili has thickened and liquid has reduced slightly.
Remove from heat and stir in cilantro if serving immediately. If not serving immediately, save cilantro and serve as a garnish on each bowl. Taste for seasoning and adjust with more salt if necessary. Top with optional pumpkin seeds, sour cream, or cheese and serve.
This recipe from CDKitchen for Tomatillo Chicken Chili with White Beans serves/makes 6
Print this recipe print this recipe
Recipe ID: 89700
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment