Was very excited about making Enchiladas Verdes from my favorite cookbook, America’s Test Kitchen. I was skeptical about trying the tomatillos. I had never bought them before, much less cooked them, especially roasting them! I marched off to my local chain grocery store and asked the produce manager for tomatillos. He pointed to a green, skin coated, tomato looking vegetable. The skin is much like an onion; however, don’t peel it off for this entrée.
Tossing the tomatillos in vegetable oil, I placed them in the hot broiler for about 10 minutes, rotating the pan half way through. Upon removing the slightly darkened tomatillos from the oven, I allowed the sizzling, but blissfully aromatic veges to cool. Although the recipe called for the whole tomatillo to be pulsed till chunky WITH the skin, I elected to remove the skin.
After completing the recipe, I was absolutely delighted at the taste of these unusual enchiladas. Delicious and relatively easy. They were a hit!
