Date: Fri, 05 Nov 93 11:51:45 EST
From: Crispin Cowan (firstname.lastname@example.org)
This recipe is adapted from _High-Flavourr, Low-Fat Cooking_ by Steven
Raichlen. The book is pretty good: excellent recipes, mediocre to
poor fat content, but with the analysis provided with each dish, and
decidedly non-vegitarian. This recipe used to be Turkey Taquitos until
I changed it.
I think it's really yummy, but it's also on the high end of my heat
tollerance. Controlling the heat should be pretty easy by reducing the
saute'ing liquid (whatever you prefer, I use cooking spray)
1 onion, finely chopped
2 cloves garlic, minced
1 or 2 jalapeno peppers, seeded & minced (I used 4 or 5 slices from a
1 pound fresh tomatillos, husked & finely chopped (I used tomatos
'cause I couldn't find tomatillos)
1/2 cup veggie stock
1/4 cup chopped cilantro
1/4 teaspoon ground cumin
1/2 teaspoon sugar
1 tablespoon lime juice
salt & pepper
2 cups TVP
Saute onion, garlic, and peppers over medium heat for 2 to 3 minutes,
until soft but not brown. Add the tomatillos and chicken stock.
Simmer, covered, 6 to 8 minutes, or until the tomatillos are soft.
Stir in the cilantro, cumin, sugar, lime juice, salt, and pepper. If
the salsa seems too tart, add suger. If too thick, add water.
Stir the TVP into the salsa sind simmer 2 to 3 minutes. Glop onto a
tortilla, fold over, and eat. The salsa saves for at least a week in
the fridge to be glopped onto tortillas later as a quick meal.