Tomatillos are a lot like tomatoes, though they are not in the same family, and can be used in salsas, sauces, and many other places you see tomatoes. Tomatillos grow in a papery husk that you will want to remove. If you don't have tomatillos, you can always substitute canned tomatillo or regular enchilada sauce but it won't be quite as good. I have not seen tomatillos at the farmer's market, but Yeon and I grew them from seed this year and have quite a crop!
My friend Emerson works for his family's local soy company and I will try to get the link for you soon. Perhaps you are not a fan of tofu? Then you have never eaten it right.
Tomatillo enchilada sauce
(borrowed from epicurious):
- 1 1/4 lb Fresh tomatillos
- 1 - 2 Jalapeno peppers (the local ones are in and they are salmonella-free)
- 1 sm Onion peeled and finely chopped
- 1 med Garlic clove peeled and minced
- 1 Tablespoon Vegetable oil
- 2 c vegetable broth
- 1/4 teaspoon Salt
In a large pan heat the vegetable oil over medium heat. Add the vegetable puree and simmer 2 minutes. Stir in the broth and salt; simmer 15 minutes, stirring occasionally. Set aside. Sauce keeps about a week in the refrigerator.
- corn tortillas
- vegetable oil (not olive oil due to heat)
- cheddar or jack cheese, shredded (try Caprikorn farms cheddar goat cheeses or South Mountain Creamery's jack or cheddar cheeses)
- fresh vegetables for the filling (whatever is in season. Right now, zucchini, squash, onions, and sweet peppers would be delicious)
- taco seasoning
- enchilada sauce from above
- sour cream