Lobster Taquitos With Tomatillo Salsa Recipes

LOBSTER TACOS WITH TOMATILLO SALSA

Steps:

• For the lobster: Combine 1 cup of water with the butter, garlic and saffron in a medium saucepan over medium heat and bring to a boil. Reduce the heat to a simmer, add the lobster and simmer for 5 minutes. Remove from the heat. Drain the lobster from the cooking liquid.
• Meanwhile, make the salsa: Pulse the tomatillos, avocado, cilantro, onions, garlic powder, salt, pepper and 2 cups water in a blender or food processor. Transfer to a bowl.
• For the tortillas: Heat the oil in a large skillet or griddle over medium-low heat. Warm each tortilla in the skillet until pliable.
• Fill the warm tortillas with the lobster. Drizzle with the salsa then sprinkle with the cheese, onions and cilantro and serve right away.

TOMATILLO SALSA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.

TAQUITOS WITH SALSA

Steps:

• Prepare quesadilla rolls according to package directions for microwave cooking. Meanwhile, for salsa, combine the remaining ingredients in a small bowl. Serve with quesadilla rolls.

TOMATILLO SALSA

Steps:

• Purée the ingredients in a blender or food processor with 1/2 cup ice water. The salsa is best the day it is made but will keep a couple of days in the refrigerator.

CHORIZO CHEESE TAQUITO WITH TOMATILLO MINT SALSA

Steps:

• Prepare salsa by combining tomatoes, tomatillos, garlic, mint, parsley, and fennel. Season, to taste, with salt and pepper and set aside.
• Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Slice tomatillos in half, lengthwise and remove stem end and core. Scoop out and discard the seeds, leaving as much pulp as possible. Place tomatillos, cut side up on baking sheet. Combine garlic and oil and spoon over the tomatoes, then season with salt and pepper. Roast for about 20 to 25 minutes. Remove from the oven to let cool. Cut tomatillos in halves.
• While the tomatillos are roasting, remove casings from chorizo and brown in a fry pan over medium heat.
• While the meat is browning, heat the canola oil in a deep-fryer to 375 degrees F. Lay the tortillas out on a utility platter.
• Remove the browned sausage meat from heat, drain any extra fat from the pan, then add brie and let the cheese melt into the meat. Stir in the roasted tomatillos, yogurt and green onions.
• Spoon the meat/cheese mixture evenly into each of the tortillas. Roll them closed and secure with toothpicks. Deep-fry until golden brown and drain on paper toweling. Remove toothpicks before serving. Serve with tomatillo mint salsa.

SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA

Steps:

• Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
• Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
• Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
• Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.

SALSA DE TOMATILLO

Steps:

• Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
• Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

MOJO-MARINATED CHICKEN TACOS WITH TOMATILLO SALSA RECIPE

Steps:

• 1. In a medium bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 hours. 2. Prepare a two-zone fire for high heat. 3. Lightly brush the onion slices on both side with oil Brush the cooking grate clean. Grill the onion slices, tomatillos, and jalapeno over direct high heat, with the lid closed as much as possible, until lightly charred, 6 - 8 minutes, turning once or twice and swapping their positions as need for even cooking. Be sure the tomatillos are completely soft as you remove them from the grill. Combine the onion slices, tomatillos, and jalapeno in a food processor along with the remaining salsa ingredients. Process until fairly smooth. Taste and adjust the seasonings Pour the salsa into a serving bowl. 4. Remove the chicken from the bag and discard the marinade. Separate the tortillas into 2 piles of 6 tortillas each. Wrap each pile in a sheet of aluminum foil. When the fire is ready, brush the cooking grate clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and completely opaque in the center, 10 - 12 minutes, turning once or twice and swapping their positions as needed for even cooking. At the same time, grill each packet of tortillas over indirect medium heat until warm and salt, 3 to 5 minutes. Remove the chicken and tortillas from the grill. Keep the tortillas in the foil while you slice the chicken as thinly as possible. 5. Put some sliced chicken in each warm tortilla. Pass the salsa and sour cream for topping. Serve right away.

ROASTED TOMATILLO SALSA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook tomatillos and onion on the preheated grill until lightly charred, about 15 minutes. Transfer to a plate and let cool, about 10 minutes; roughly chop and place into a medium bowl.
• Add diced tomatoes to the bowl and mix. Stir in chiles, cilantro, garlic, lime juice, chili powder, and cumin; blend well.

TOMATILLO SALSA

Steps:

• In a medium bowl, combine all ingredients.
• Serve immediately with eggs, quesadillas (or other dish), OR cover & refrigerate up to 3 days.

ROLLED MUSHROOM TAQUITOS WITH ROASTED TOMATILLO-CILANTRO SALSA

Steps:

• Heat 1/2 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the onion and garlic and sauté for 5 minutes, or until beginning to brown. Add the remaining 1 tablespoon oil and the mushrooms, and sauté for 5 minutes, or until golden. Remove from the heat. Stir in the cilantro, and season the mushroom filling to taste with salt and pepper.
• Place the tortillas on a work surface and spread 2 tablespoons of the filling down the center. Roll them up like a soft taco (into a cylinder). Place a toothpick in the center and one at each end of each taquito to keep the filling from falling out. (These can be made 1 day ahead to this point. Transfer them to baking sheets, cover, and refrigerate.)
• Place a medium skillet over medium-high heat, and add enough vegetable oil to reach halfway up the sides of the pan. Heat the oil to 350°F. Working in batches, fry the taquitos until golden brown, about 1 minute per side. Transfer them to paper towels to drain.
• Remove the toothpicks from the taquitos, and transfer the taquitos to a platter. Spoon the tomatillo-cilantro salsa down the center of each taquito, and serve.

CHICKEN TAQUITOS WITH WARM TOMATO SALSA (FLAUTAS CON POLLO)

Steps:

• Mix 3/4 cup cheese with chicken.
• Heat tortillas one at a time in a very hot, dry pan until soft.
• Fill and roll each tortilla, as its heated, with chicken/cheese mixture.
• Secure with a toothpick.
• Heat a frying pan containing 1/2 inch oil to 350°F.
• Deep fry flautas until golden and crisp.
• Drain on paper towel.
• Serve topped with warm tomato salsa and crumbled cotija cheese.
• ---Salsa---.
• Mix all salsa ingredients in a sauce pan over medium heat.
• Sauté, stirring all the while, until it just starts to simmer.
• Remove from heat, its ready to serve.
• This goes great with Spanish Rice (my recipe # 77908) and refried black beans (Di Neal recipe # 10614).

TOMATILLO SALSA

Steps:

• Finely chop tomatillos, apple, basil and mint in food processor. Transfer to small bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Let stand at room temperature.)

EASY TOMATILLO SALSA

Steps:

• Place tomatillos, serrano chile, and garlic into a small pot. Cover with water and bring to a boil over high heat; continue to boil for 10 minutes. Remove from heat and drain, reserving 3 tablespoons water. Let cool slightly, about 5 minutes.
• Place boiled vegetables into a blender or food processor with reserved water. Blend until pureed, about 15 seconds. Add cilantro, avocado, cumin, and salt; blend for 30 seconds. Add sour cream and pulse just until combined.

LOBSTER TAQUITOS WITH TOMATILLO SALSA RECIPE

Steps:

• To make Salsa: Saute tomatillos and onions until brown in olive oil, about 1 minute. Transfer to food processor, adding remaining ingredients. Puree until smooth. To make Taquitos: Mix cheeses, garlic, cilantro, onion, bread crumbs and spices in mixing bowl. Transfer small batches into food processor and puree until smooth, transferring each batch into a second mixing bowl until all has been pureed. Add lobster meat and mix thoroughly. Heat about 1/4 inch oil in a saute pan. One by one, dip tortillas into hot oil for one second, just to soften. Allow to cool, then add 1/4 cup lobster mixture. Roll into taquito and hold together with a toothpick. Repeat process till all mix is gone. Fry in saute pan with oil about two minutes until crunchy. Top with tomatillo salsa. This recipe yields 18 taquitos.