2Food > Cookbook of the Month – Essential Roasted Tomatillo-Serrano Salsa

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Cookbook of the Month – Essential Roasted Tomatillo-Serrano Salsa

What you need

chopped cilantro, for serving
3 tablespoons cream
8 eggs
2 large garlic cloves, unpeeled1 small white onion, finely chopped
2 cups sliced mushrooms
2 tablespoons olive oil
crumbled Queso Fresco, for serving
generous teaspoon of salt
fresh serrano chiles to taste (roughly 5, about 1 ounce total)
sugar, about 1 scant teaspoon (if needed)
2/3 cup of the Essential Roasted Tomatillo-Serrano Salsa, plus more for serving
1 pound (10 to 12 medium) tomatillos, husked and rinsed

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How to do it

1. Lay tomatillos on a baking sheet and place 4 inches below a very hot broiler. When the tomatillos blister, blacken and soften on one side, about 5 minutes, turn them over and roast the other side. Cool.Roast the chiles and garlic in a heavy skillet over medium heat, turning occasionally, until blackened in spots and soft, 5 to 10 minutes for the chiles, about 15 for the garlic. Cool, then pull the stems from the chiles and peel the garlic.

2. Combine the tomatillos, chiles and garlic in a food processor. Process to a coarse puree.

3. Transfer to a medium-size bowl. Scoop the onion into a strainer, rinse under cold water, shake off excess and stir into the tomatillo mixture along with the cilantro.------------------------from Rick Bayless' Mexican Kitchen

4. Beat the eggs with the cream and the salt.

5. Heat the olive oil in a large skillet over medium high heat, then add the mushrooms. Stir-fry until thoroughly wilted, then stir in the salsa. Continue to stir until the salsa is reduced and thick. Stir in the eggs, then stir every 10 to 15 seconds until the eggs are done to your liking. Divide onto warm plates, spoon a little more salsa and sprinkle with the cilantro and queso fresco.--------------------From Rick Bayless' Mexican Kitchen

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Nutrition

Calories
118cal ( 5.9% of daily need)
Fat
8.71g ( 13.41% of daily need)
Saturated Fat
2.71g ( 16.95% of daily need)
Carbohydrates
4.45g ( 1.48% of daily need)
Sugar
3.03g ( 3.37% of daily need)
Cholesterol
137.8mg ( 45.93% of daily need)
Sodium
401.87mg ( 17.47% of daily need)
Protein
5.7g ( 11.41% of daily need)
Selenium
13.08µg ( 18.68% of daily need)
Vitamin B2
0.26mg ( 15.28% of daily need)
Phosphorus
108.21mg ( 10.82% of daily need)
Vitamin B5
0.9mg ( 9.03% of daily need)
Vitamin A
430.58IU ( 8.61% of daily need)
Vitamin C
6.47mg ( 7.84% of daily need)
Potassium
247.65mg ( 7.08% of daily need)
Vitamin B3
1.4mg ( 6.99% of daily need)
Vitamin E
0.98mg ( 6.51% of daily need)
Vitamin B6
0.12mg ( 6.13% of daily need)
Copper
0.12mg ( 5.99% of daily need)
Folate
23.17µg ( 5.79% of daily need)
Vitamin B12
0.35µg ( 5.76% of daily need)
Vitamin K
6.03µg ( 5.75% of daily need)
Iron
0.98mg ( 5.45% of daily need)
Vitamin D
0.8µg ( 5.34% of daily need)
Zinc
0.68mg ( 4.54% of daily need)
Manganese
0.09mg ( 4.37% of daily need)
Fiber
0.96g ( 3.83% of daily need)
Magnesium
14.11mg ( 3.53% of daily need)
Calcium
32.89mg ( 3.29% of daily need)
Vitamin B1
0.05mg ( 3.25% of daily need)

Breakdown

Proteins
19.16%
Fat
65.87%
Carbs
14.97%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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