If I stumble across an article titled Cooking for Noobs: The Easiest Dinner You’ll Ever Cook during my daily research for this blog, I have to go there and read it. I didn’t realize it was Migas the author was talking about. What confused me was the fact that the author said dinner. I have two stepsons living in Texas, and that’s what they have for breakfast and so did I when I visted them. In any case, the recipe has made it onto my To Do list, as soon as I have tortillas, or even soft tortilla chips in the house.
In a Hurry?
- Quarter tomatillos
- Fry with diced onions, garlic and peppers
- Blend, add cilantro, lime juice, spices
I got a small box containing about one pound of tomatillos from my CSA The Produce Box. Guess what, I’ve never seen tomatillos in my life before. I might have walked right past them at the produce stand without realizing what they were, nor did I really care. And if life hands you lemons, or tomatillos, you make salsa verde.
I picked a large banana pepper for this recipe to keep it mild, and because I didn’t have any hot peppers. But that’s where you can add them. For the blending, you can use either a small food processor or like I did, a hand blender. I am using Cuisinart Smart Stick. The advantage of a hand blender is the fact that it is so much easier to clean them afterwards. Usually a rinse will do fine. However, you better make sure the pot or dish you are blending in has high walls and that you keep the blender upright. Otherwise, you have a lot of green flying through your kitchen and on your white t-shirt.
- 1 pound tomatillos
- 1 medium onion, diced
- 2 cloves garlic, sliced
- 1 can chopped green chile (7oz)
- 1 large banana pepper, stemmed, seeded and chopped
- 1 cup cilantro
- 1 lime
- salt to taste
- Remove the husks from the tomatillos. Rinse them well and cut them into pieces
- Fry them together with the onions, garlic, banana pepper and the chile in a pan for 15 minutes.
- Transfer the mix into a blender, add the cilantro, lime juice and salt and blend until smooth