Tomatillo Sauce

• 3/4 lb tomatillos, husks removed
• 2 jalapenos, stemmed
• 1 medium white onion, peeled and quartered
• 4 cloves garlic, peeled
• 1 tablespoon vegetable oil
• 1/4 cup cilantro leaves, , leaves and stems, chopped
• 1 1/2 cups chicken stock (can substitute vegetable stock)
• salt and pepper, to taste

1. Heat a cast iron skillet over high heat.

2. Grill tomatillos,jalapenos, onion and garlic in skillet, occasionally turning to toast all side, for about 5 minutes. Ingredients will blacken in places (this is a good thing).

3. Remove from skillet and put into a blender, add cilantro and puree until smooth.

4. Heat 1 vegetable oil in a deep saucepan over medium heat.

5. Pour puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes.

6. Add chicken stock, season with salt and pepper, and lower heat to medium low.

7. Cook, stirring occasionally, until sauce thickens, about 30 minutes.

from Recipezaar

Tomatillo Sauce

• 1 1/2 lb. fresh tomatillos or 2 (13 oz.) cans tomatillos
• 2 green chiles, charred, peeled and seeded
• 3 jalapeno chiles, partially seeded, veins removed
• 2 cloves garlic
• 1/2 c. chicken broth
• 1/4 c. rice vinegar
• 1 tbsp. light oil
• 1 tsp. ground cumin
• 1/4 to 1/2 c. cilantro, snipped
• Salt to taste
• 2 tbsp. lime juice
• 1 tsp. sugar

After removing dry husks from tomatillos, rinse them well under warm water to remove some of the stickiness. Cut into quarters. Cut chiles and jalapenos into pieces. Add garlic and chop to a coarse puree using the pulse button of the food processor. Place mixture in saucepan and simmer everything except cilantro, 12-15 minutes.

from Cooks.com

Pork Chili Verde

• 3-5 lbs pork
• 1 can chicken broth
• onion
• garlic
• cumin
• green chile enchilada sauce
• jar green salsa
• can roasted green chiles
• flour tortillas
• cheese

Cut up and brown pork, about 3-5 lbs, depending, add a can of chicken broth, some onion, garlic, a little cumin, and large can of green chile enchilada sauce. Cook till meat is tender, and add up to a large jar of green chile salsa (contains tomatillos) and sauce. Crock pot for 7 hours and shred meat.

Depending on quantity I may also add a whole large can of roasted green chiles. We use flour tortillas, and cheese, main dish or leftovers make great burritos, or even omlettes.

Salsa Chicken Salad Wrap

• 1/3 cup low-fat sour cream
• 1/4 cup spicy red salsa
• 4 tablespoons chopped fresh cilantro
• 8 ounces diced cooked chicken or turkey (about 2 cups)
• 1 red or yellow bell pepper, thinly sliced
• 1 ripe avocado, peeled, thinly sliced
• corn from 1 ear
• salad greens
• 2 whole-grain tortillas

Stir sour cream, salsa and 3 tablespoons cilantro in medium bowl to blend. Add chicken and toss to coat. Season salad to taste with salt and pepper. Let stand 10 minutes to blend flavors.

Arrange lettuce, bell pepper, corn, and avocado slices on each tortilla. Mound chicken atop vegetables, dividing equally. Sprinkle salads with remaining 1 tablespoon cilantro, roll and serve.

Makes 2 servings.

adapted from Epicurious

Yam and Black Bean Burritos

• 1 tablespoon vegetable oil
• 1 tablespoon whole cumin seeds
• 2 teaspoons smoked paprika - or add 1 teaspoon chipotle - if you prefer it hot!
• Salt and pepper
• 1 large red yam, scrubbed and cut into 1/2 inch cubes
• 1 can black beans
• 1/2 cup cilantro, chopped
• 1/2 sour cream
• Wheat tortillas or wraps
• Salsa fresca
• Sour cream

Toss the yam cubes with the smoked paprika, some salt and pepper and a little extra vegetable oil. Heat the vegetable oil over high heat and add the cumin, shaking to keep them from burning. Cook for just a few moments or until toasted and fragrant. Turn the heat to medium and add the yam. Cook, stirring, until the edges are golden and the insides are tender - about 8-10 minutes. Turn out into a bowl and set aside.

Add the beans and their juice to the skillet and heat until warmed through. Stir in the cilantro and sour cream and heat just until warm.

Pile the yams, beans, and some salsa fresca together on a burrito, roll up and eat!

Serves 2

From Apartment Therapy: The Kitchen