Best Fresh Fried Corn Chips With Tomatillo Salsa Recipes

Tomatillo Salsa Verde image

Provided by Kimberly Binning

Time 25m

Yield 8

Number Of Ingredients 9

1 pound tomatillos, husked
½ cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
½ teaspoon ground cumin
1 ½ teaspoons salt, or to taste
2 cups water

Steps:

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g

Huevos Rancheros with Tomatillo Salsa image

Provided by Aida Mollenkamp

Categories main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1 pound tomatillos, husked, rinsed, and quartered or 2 (12-ounce) cans tomatillos, drained
1/4 cup finely chopped yellow onion
1 medium jalapeno chile, stemmed, halved, seeded, and finely chopped
2 medium garlic cloves, halved
1/2 cup packed fresh cilantro leaves
2 teaspoons white vinegar
1 teaspoon kosher salt
8 large eggs
2 to 3 teaspoons white vinegar
8 corn tortillas
1/4 cup vegetable oil
3 ounces cotija cheese, crumbled (can substitute feta)
Sour cream and sliced avocado, optional

Steps:

For the salsa: Heat oil in a medium saucepan over medium heat. When it shimmers, add tomatillos, onions, jalapeno, and garlic, and cook until tomatillos and onions are softened, about 7 minutes. Transfer mixture to a blender, add cilantro, vinegar, and salt, and puree until sauce is smooth. (Yields about 2 cups salsa.)
For the eggs: Bring at least 3 inches of water to a simmer in a medium pot and stir in vinegar. Break each egg into a separate small cup. Fill a large bowl with warm water and set aside. Gently slide eggs into the simmering water, 1 at a time. Cook until whites are just set, about 2 to 3 minutes. Lift eggs out of the water with a slotted spoon. Place in a bowl of warm water to keep warm while finishing the dish.
For the tortillas: Heat oil in a large heavy bottomed pan over medium-high heat to 350 degrees F. When oil is ready, add tortillas 1 at a time and fry until golden brown and crisp on both sides, about 1 minute. Transfer to a paper-towel-lined plate and season immediately with salt.
To serve: For each serving, place down 2 corn tortillas, place 2 eggs on top, drizzle with salsa, and sprinkle with cheese. If desired, top with a dollop of sour cream and slices of avocado. Serve immediately.

Fresh Tomatillo Salsa image

Provided by Martha Stewart

Yield Makes 2 1/2 cups

Number Of Ingredients 6

1 pound tomatillos (husks removed), washed and quartered
1/2 small red onion, chopped
1 jalapeno chile (ribs and seeds removed, for less heat), coarsely chopped
1 cup fresh cilantro
3 tablespoons fresh lime juice
Coarse salt

Steps:

In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.

Nutrition Facts : Calories 45 g, Fat 1 g, Fiber 2 g, Protein 1 g

Soft Fried Tortillas with Tomatillo Salsa and Chicken image

Yield Makes 12 chalupas

Number Of Ingredients 16

For tomatillo salsa
1/2 lb fresh tomatillos, husks discarded and tomatillos rinsed and quartered
3 fresh green serrano chiles, coarsely chopped (including seeds)
1/4 cup chopped white onion
3 garlic cloves, quartered
3/4 teaspoon salt, or to taste
1/2 cup water
2 tablespoons vegetable oil
3 tablespoons finely chopped fresh cilantro
For chalupas
1 to 2 tablespoons vegetable oil
12 (4-inch) corn tortillas (see cooks' note, below)
1 cup shredded cooked chicken (from 1 chicken breast half)
2 to 3 tablespoons crema or crème fraîche
1/3 cup finely chopped white onion
1/3 cup finely crumbled queso fresco (Mexican fresh cheese)

Steps:

Make salsa:
Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.
Make chalupas:
Put oven rack in middle position and preheat oven to 200°F.
Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.
Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.