Verde Maria Recipes

VERDE MARY

Verde Mary image

Provided by Bobby Flay

Time 10m

Yield 2 drinks

Number Of Ingredients 9

Ingredients

2 medium tomatillos, husked, washed and chopped
1/2 serrano chile, seeded
1/2 English cucumber, chopped
2 tablespoons chopped fresh cilantro
1/2 cup cold jalapeno vodka
Juice of 2 limes
Few dashes green hot sauce
Dash Worcestershire sauce
Simple syrup

Steps:

In a blender, combine the tomatillos, chile, cucumbers, cilantro, vodka, lime juice, hot sauce, Worcestershire, and simple syrup to taste. Blend until smooth. Pour into two rocks glasses filled with ice, and serve.

VERDE MARIA

Verde Maria image

Provided by Geoffrey Zakarian

Categories beverage

Time 20m

Yield 1 serving

Number Of Ingredients 15

Ingredients

2 1/2 ounces Tomatillo Puree, recipe follows
1 1/2 ounces gin
1 ounce English cucumber juice
2 teaspoons fresh lime juice
1 teaspoon celery salt
1 teaspoon prepared horseradish
1 teaspoon green hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly cracked black pepper
1 celery stalk, for garnish
12 tomatillos
2 ounces pickle brine from a jar of pickles
2 ounces English cucumber juice or water, plus more if needed.
2 tablespoons fresh cilantro, chopped
1 teaspoon kosher salt

Steps:

Add the Tomatillo Puree, gin, cucumber juice, lime juice, celery salt, horseradish, hot sauce, Worcestershire and black pepper to a mixing tin, add large ice and shake vigorously. Single-strain over fresh ice into a glass, garnish with celery and serve.
Preheat the oven to low broil.
Put the tomatillos on a baking sheet and place under the broiler until roasted and blackened, about 5 minutes. Let cool.
In a blender, combine the tomatillos, pickle brine, cucumber juice, cilantro and salt and blend until completely pureed. Add more cucumber juice or water if the mixture is too thick.

AUTHENTIC ENCHILADAS VERDES

Authentic Enchiladas Verdes image

These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.

Provided by PattiVerde

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 4

Number Of Ingredients 15

Ingredients

2 bone-in chicken breast halves
2 cups chicken broth
¼ white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
¼ white onion
1 clove garlic
1 pinch salt
12 corn tortillas
¼ cup vegetable oil
1 cup crumbled queso fresco
½ white onion, chopped
1 bunch fresh cilantro, chopped

Steps:

In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g

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