Salsabytylerflorence Recipes

SALSA BY TYLER FLORENCE

Salsa by Tyler Florence image

Make and share this Salsa by Tyler Florence recipe from Food.com.

Provided by Juenessa

Categories Sauces

Time 10m

Yield 4 cups

Number Of Ingredients 9

Ingredients

1 (28 ounce) can whole tomatoes, drained, reserving the juice (recommend San Marzano)
1 small red onion, roughly chopped
1 serrano chili
1 garlic clove, roughly chopped
2 limes, juice of
1/2 cup chopped cilantro leaf
kosher salt
freshly cracked black pepper
extra virgin olive oil, for drizzling

Steps:

To make salsa, pulse all the ingredients, except the tomato juice, in a food processor.
Add the reserved tomato juice if the salsa is too thick.
Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.

Nutrition Facts : Calories 53.1, Fat 0.5, SaturatedFat 0.1, Sodium 13.1, Carbohydrate 12.2, Fiber 3.1, Sugar 6.8, Protein 2.3

CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA

Chicken Enchiladas with Roasted Tomatillo Chile Salsa image

Provided by Tyler Florence

Categories main-dish

Time 1h

Number Of Ingredients 39

Ingredients

1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, store-bought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional
2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
freshly ground black pepper
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf

Steps:

Preheat oven to 400 degrees F.
For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
For the enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

SALSA FRESCA

Salsa Fresca image

Provided by Tyler Florence

Time 25m

Yield 2 cups

Number Of Ingredients 8

Ingredients

4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt

Steps:

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

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