TOMATILLOS BY CHEF DE CUISINE
ENMA BASAVE
Island Park's
BISTEC CO N PAPA
WHAT IS A TOMATILLO?
Tomatillo is a fruit (technically, a berry), containing many tiny seeds and wrapped in a papery husk called a calyx. Tomatillos are part of the nightshade family, along with tomatoes, potatoes, and peppers, but they’re even more closely related to cape gooseberries and the Chinese lantern plant.
INGREDIENTS
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1 lb tomatillo, remove husk 2 lb steak, 1" strips 5 golden potatoes, peel & diced 1/2 yellow onion 3 garlic cloves, peeled 1 serrano chile 1 bunch cilantro 2 Tbsp olive oil 2 cups water salt & pepper, to taste
PREPARATION • In a bowl of water, soak the potatoes. • Roast tomatillos, onion, garlic, and chile on a pan at med-high until they start to blacken; approximately, 7-10 minutes. • Remove from oven, add to blender with cilantro, salt, and water. • Set aside.
COOKING • On the stove top, stir fry the beef in oil with salt and pepper until brown. • Drain potatoes and add to stir fry. Cook for approximately 5 minutes. • Add tomatillo sauce and boil until the potatoes are fully cooked; approximately 20 minutes.
CHEF TIPS • Chicken or pork can be substituted for steak • For vegetarians, remove steak, and add tofu • Serve with beans, rice, corn tortillas, and queso fresco • For a lighter meal, serve with salad
HOW TO CHOOSE YOUR TOMATILLOS • The husks should be dry and papery and cover the fruit snugly. • Fruit should be firm without much give. • Rinse off the sticky, protective residue on the skin.