What happens when you overcook tomatillos?

If the tomatillo is not rinsed well of its sticky residue and if it is overcooked, it can make your salsa taste soapy . When the tomatillos you are using as a base for green sauce are quickly charred over a flame or under a broiler, they can reward you with a lemony, almost sweet salsa.

How do you eat squash fruit?

Winter squash is often roasted, boiled or steamed . It is usually served with butter or olive oil and savory seasonings. You can also add cooked winter squash to salads and soups. Alternatively, try stuffing acorn, delicata or hubbard squashes with meats, beans or other vegetables.

What happens if you eat raw tomatillos?

Yes, raw tomatillos can be eaten. They have a tart and slightly sweet flavor and are often used in Mexican cuisine for making salsa verde. Raw tomatillos can be sliced or diced and added to salads, tacos, or used as a condiment. Some people also like to eat them whole, like a cherry tomato.

How do you know when tomatillos are done cooking?

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green .

What does squash do to your body?

Health benefits of playing squash improve cardiovascular health . A game of squash can see you running, leaping and diving for the ball. increase strength and fitness. maintain a healthy weight.

What part of the body is squash good for?

One of the many reasons squash is in high demand during the colder seasons is its high fiber and nutritional density. Some health benefits include improving blood pressure, supporting gut health, and decreasing your risk for certain diseases . There are over 100 kinds of summer and winter squash.

Is squash a carb or a vegetable?

Winter squash: Winter squash, including butternut squash and acorn squash, is a starchy vegetable that is high in carbs. One cup of cooked butternut squash contains around 21 grams of carbs, while one cup of cooked acorn squash contains around 15 grams.

Can tomatillos be over ripe?

Tomatillos should not be sold if they are over or under-ripe . Green varieties should still be green (not yellow or purple). The husk should completely or almost completely cover the fruit, and there should be no damage on the fruit.

Can tomatillos be too ripe?

Ripe tomatillos are bright green (like green apples), fill the husk, and feel firm but slightly soft when gently squeezed. The husk may split or become papery when the tomatillo is ready to be harvested. Don't wait too long to harvest, as overripe tomatillos can become mealy and lose flavor .

Should tomatillos be hard or soft?

How to Harvest and Store Tomatillos. Tomatillos are ripe when the fruit is firm and fills the papery husk .

Why does my tomatillo sauce taste bitter?

That bitterness could be acid from the tomatoes and one way people typically fix that is by adding a small amount of sugar. Completely unnecessary. That acidity is usually caused by the use of crushed canned tomatoes.

Grated Squash, Corn and Tomatillo Tacos Recipe (2024)

By Martha Rose Shulman

Grated Squash, Corn and Tomatillo Tacos Recipe (1)

Total Time: About 30 minutes
Rating: 5(225)
Notes: Read community notes

Once you’ve made the tomatillo salsa, this light filling is very quick to put together.

Featured in: Summer Tacos

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Ingredients

Yield:10 to 12 tacos

1tablespoon extra virgin olive oil or sunflower oil
1small red onion, chopped
1 to 2garlic cloves, minced
1 to 3serrano or jalapeño chiles, minced (to taste)
1pound summer squash, grated
Kernels from 2 ears of corn
¼cup cilantro (more to taste)
10 to 12corn tortillas
About 1 cup cooked tomatillo salsa
3ounces crumbled queso fresco or feta
Shredded cabbage for topping (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (11 servings)

104 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 4 grams protein; 237 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and chiles. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the grated squash, the corn kernels, and salt and pepper to taste. Cook, stirring, until the squash has wilted in the pan and the corn is tender, about 5 minutes. Stir in the cilantro, taste and adjust seasonings. Remove from the heat.
Step
2
Warm corn tortillas: Wrap them in a dish towel and place in a steamer above 1 inch of water. Bring the water to a boil, cover tightly and steam for 1 minute. Turn off the heat and allow to sit for 10 to 12 minutes.
Step
3
Spoon the warm corn and squash mixture onto the hot tortillas. Top with a generous spoonful of salsa, a sprinkling of cheese, and if desired, a handful of shredded cabbage. Fold up the tortilla and serve.

Tip

Advanced preparation: You can prepare the corn and squash filling several hours ahead. The color will fade out somewhat. The salsa will keep for 3 days in the refrigerator.

Ratings

out of 5

225

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Private Notes

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Cooking Notes

blairs5 years ago

This is an especially tasty way to serve summer squash. Use leftovers—if any—in an omelet or a quiche.

vchagz3 years ago

Loved this recipe! My wife loves tacos and this is definitely something we will make frequently. Good vegetarian recipe that needs few ingredients. We ended up using store bought tomatillo salsa since we couldn’t find fresh tomatillo. Nonetheless, it was still quite tasty, with a balance of sweet and acidic flavors.

Abby2 years ago

I love these tacos more than other meat filled tacos I’ve tried in the past — which is saying a lot! They require few ingredients and little prep work. They came together very quickly. I bought pre-made tomatillo salsa to save time and they turned out great. Highly recommend!

K Johnson6 months ago

If you are worried about it being watery, drain the grated squash with a cheese cloth or paper towels before hand. Delicious simple recipe.

KLA7 months ago

Where is the salsa recipe?

kayjeroo1 year ago

These tacos were fantastic. I had a bunch of produce from my local CSA box, and I was able to use up quite a bit of it with this recipe. I added crispy lentils as a topping for a crunch and a protein source, and it was the perfect touch.

MCS1 year ago

I was surprised by the great reviews, I found this recipe to be bland and watery. Taco recipe competition is fierce, even for veggie tacos.

kayjeroo1 year ago

These are perfect summer tacos! I made it vegan by omitting the cheese and instead topped it with crispy lentils, which were the perfect touch.

Miriam1 year ago

This was wonderful; I did make two changes (used butternut squash cubes instead of summer squash, added chopped fresh tomatillos directly to dish when I added squash). Recipe clearly would have been delicious as written, and was also delicious as adapted.

will2 years ago

A spoonful of crema, perhaps?

Abby2 years ago

vchagz3 years ago

Jessica3 years ago

Delicious! Definitely a keeper. Used store bought salsa since I couldn’t find any tomatillos near me in London. Also used canned corn (imported) since fresh sweet corn in this country is rubbish. Probably faster to make and still very yummy for the whole family.

Deborah3 years ago

Love this recipe. Delicious. Easy. For the tomatillo sauce, I didn't seed the chiles, but I did seed the jalapeno in the filling. The heat level that resulted was just right for me. I also sliced avocado. Tomorrow night, I will use the leftovers with more shredded cabbage, avocado and the salsa to make a side salad. Don't skip the cheese. I used feta.

Leslie5 years ago

Since it's the middle of winter, I used zucchini instead of summer squash and used a can of corn (drained and rinsed). Only had the crummy jarred tomatillo salsa (can't find tomatillos in Switzerland) and it still was great. Definitely don't skip the cabbage for crunch, served on corn tortillas with a dollop of guac to top it off. This was super delicious and easy to pull off dinner in 30 minutes.

Fallon5 years ago

Delicious! Threw in two tomatillos to the mix to add a little crunchy element. Also found that grating the squash made it slightly mushy. Ended up taking my mandolin and grated it that way with thicker strips. Turned out great, even without the tortillas.

blairs5 years ago

This is an especially tasty way to serve summer squash. Use leftovers—if any—in an omelet or a quiche.

Nancy6 years ago

Made for a pot luck ladies luncheon, a huge hit!! Delicious.

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Grated Squash, Corn and Tomatillo Tacos Recipe (2024)

By Martha Rose Shulman

Print Options

Ingredients

Nutritional analysis per serving (11 servings)

Preparation

Ratings

Private Notes

Cooking Notes

FAQs

What happens when you overcook tomatillos? ›

Why does my tomatillo sauce taste bitter? ›