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Delivery 9/16/20


ITEMS

  1. Tomatillos

  2. Green Bell Peppers

  3. Pears

  4. Granola

  5. MT Jack Cheese

  6. Flour/corn or Corn Tortillas

PRODUCERS

  1. Catamount Farm / Glacier Tilth Farm - Belgrade / Dixon

  2. Terra Greens Produce / Amaltheia - Manhattan / Belgrade

  3. Moss Farm - Rollins

  4. Whole & Nourished - Bozeman

  5. Lifeline Farm - Victor

  6. Trevino's Tortillas - Billings

 

Roasted Tomatillo Salsa

1 lb Tomatillos, husks removed and rinsed

1 green bell pepper*

1-2 jalapeños*

2-3 garlic cloves, whole & unpeeled

2 tsp olive oil or vegetable oil (optional)

1/4 C onion, diced

1/3 chopped cilantro, stems and leaves

1 Tbs lime juice, or more to taste

Salt


Roast the tomatillos, peppers, and garlic whole. You can choose your own adventure here: blister them in a dry, hot cast iron skillet, turning occasionally, or coat them in a little oil and roast in the oven, 5-10 minutes under the broiler or at 400 for about 15 min. When cooled to the touch, peel the garlic, then cut the stems off the peppers and remove the seeds if you want to. (If you're worried about heat level, do remove the seeds from the jalapeños - you can always add some back in).


Put tomatillos, peppers, garlic cloves, onion, and cilantro in a blender or food processor. Blend to anywhere from a rustic chunky sauce to very smooth - whatever consistency you prefer. Remove from blender and stir in the lime juice and a pinch of salt, taste and adjust with more lime juice or salt as needed. The flavors will improve with time.


Aside from a delicious dip for chips or sauce for burritos, tomatillo salsa also great on top of fried or scrambled eggs, or to poach chicken in with a little extra oil and water added, or, one of my favorite ways to use it is in Enchiladas Verdes! (recipe on flip side)


*Notes: You can use multiple kinds of peppers, like green bell, jalapeño, poblano, or serrano. Use all of one kind, or mix and match for different flavors and heat levels. Adjust tartness of the sauce by adding white sugar, 1/2 tsp at a time.

 

Enchiladas Verdes (Vegetarian)

Serves 4-6. Chicken enchiladas verdes recipe is below!


1 recipe Roasted Tomatillo Salsa

1 package 6-in tortillas, Corn or Corn/Flour blend

1 1/2 - 2 C MT Jack cheese, shredded (hot pepper or regular)

Vegetable or olive oil

1-2 cloves garlic, minced

1/2 tsp ground cumin

1 can beans (black, pinto, etc.), drained, or ~2 C cooked beans

Salt and pepper to taste

5-6 C veggies for filling, diced or chopped. This can be whatever you like or have, some suggestions are: onion, bell pepper, mushrooms, sweet potato, broccoli or cauliflower, summer squash, spinach or kale, etc.

Garnishes: thinly sliced radishes, chopped scallions, sour cream, cilantro


Heat 1 Tbs oil in a pan over medium heat. Add onion, if using, and sauté until soft. Add garlic and cumin, then any other veggies and keep sauteing and stirring, uncovered, until veggies are soft, lightly browned, and pan is dry. You want to cook out as much liquid as possible from the veggies without burning them. Season with salt and pepper to taste. Off the heat, stir in beans and 1 cup shredded cheese.


Mix 2 Tbs oil with the roasted tomatillo salsa. (For a thicker sauce, you can heat the oil first and then cook the salsa in the oil for about 10 minutes, or until it has thickened slightly). Spread 3/4 C of the salsa in the bottom of a 13x9 baking pan.


Heat oven to 350. Spray both sides of each tortilla lightly with oil, or brush on with a pastry brush. Place in a single layer on a baking sheet and bake for 2-4 minutes, or until soft and pliable. You'll need to use 2 baking sheets, or do 2 rounds.


Increase oven temp to 450. Using a plate or clean spot on the counter, place tortillas down one at a time and put ~1/3 C of filling down the center. Roll up each tortilla and place in the baking pan seam-side down. Once all tortillas are in the pan, pour remaining tomatillo salsa over the tortillas and spread evenly over the tops. Sprinkle remaining cheese on and cover tightly with foil. Bake on lower rack until heated through and cheese is melted, about 15-20 minutes. Allow to cool slightly and serve with garnishes.

 

Enchiladas Verdes (Chicken)

Adapted from America's Test Kitchen. Serves 4-6.


1 recipe Roasted Tomatillo Salsa

1 package 6-in tortillas, Corn or Corn/Flour blend

1 1/2 - 2 C MT Jack cheese, shredded (hot pepper or regular)

4 tsp vegetable oil

1 C onion, chopped

2 tsp garlic, minced, about 1 clove

1/2 ground cumin

1 1/2 C chicken broth

1 lb boneless, skinless chicken breasts or thighs

1/3 C cilantro, stems and leaves


Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 - 8 minutes. Add 2 tsp garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until cooked through, 15-20 minutes, flipping halfway through (thickest part of chicken should register 160 degrees). Transfer chicken to large bowl or plate to cool.


Meanwhile, mix 2 Tbs oil with the roasted tomatillo salsa. (For a thicker sauce, you can heat the oil first and then cook the salsa in the oil for about 10 minutes, or until it has thickened slightly). Spread 3/4 C of the salsa in the bottom of a 13x9 baking pan.


When chicken is cool enough to handle, shred it with 2 forks or your fingers, and chop any long shreds into bite-sized pieces. Combine chicken with cilantro, 1 C cheese, and a spoonful or two of salsa if it seems dry.


Heat oven to 350. Spray both sides of each tortilla lightly with oil, or brush on with a pastry brush. Place in a single layer on a baking sheet and bake for 2-4 minutes, or until soft and pliable. You'll need to use 2 baking sheets, or do 2 rounds.


Increase oven temp to 450. Using a plate or clean spot on the counter, place tortillas down one at a time and put ~1/3 C of filling down the center. Roll up each tortilla and place in the baking pan seam-side down. Once all tortillas are in the pan, pour remaining tomatillo salsa over the tortillas and spread evenly over the tops. Sprinkle remaining cheese on and cover tightly with foil. Bake on lower rack until heated through and cheese is melted, about 15-20 minutes. Allow to cool slightly and serve with garnishes.

 

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