Bake temp 380 degrees (f)
Bake for 35-40 minutes
1 to 2 pounds of ground beef
1 tsp black pepper
1 tsp ground cumin, more if you love it!
1 tsp of Mexican oregano
1 1/2 to 2 Tbsp chicken bouillon
1 Tbsp olive oil
1/2 a cabbage
3 ripe tomatoes or 1 can 80z can of tomato sauce
1/2 an onion
2 garlic cloves
3/4 of a cup of water
2 chipotle pods + adobo
1 Tbsp chicken bouillon
2 to 3 cups of cooked rice
6-8 slices of deli cheese
1/2 cup Panko crumbs + 1 Tbsp melted butter
Foil or a bake safe lid
Have a lot of fun when making this recipe ?
pepper jack will give this a hint of horseradish tastes and spice
The tomatillo (Physalis philadelphica and Physalis ixocarpa), also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era. A staple of Mexican cuisine, they are eaten raw and cooked in a variety of dishes, particularly salsa verde.
The wild tomatillo and related plants are found everywhere in the Americas except in the far north, with the highest diversity in Mexico. In 2017, scientists reported on their discovery and analysis of a fossil tomatillo found in the Patagonian region of Argentina. The finding has pushed back the earliest appearance of the Solanaceae plant family of which the tomatillo is one genus.
Tomatillos were domesticated in Mexico before the coming of Europeans and played an important part in the culture of the Maya and the Aztecs, more important than the tomato. The specific name philadelphica dates from the 18th century.
The tomatillo (from Nahuatl, tomatl) is also known as husk tomato, Mexican groundcherry, large-flowered tomatillo, or Mexican husk tomato. Some of these names, however, can also refer to other species in the genus Physalis. Other names are Mexican green tomato and miltomate.
In Spanish, it is called tomate de cáscara (husk tomato), tomate de fresadilla (little strawberry tomato), tomate milpero (field tomato), tomate verde (green tomato), tomatillo (Mexico; this term means “little tomato” elsewhere), miltomate (Mexico, Guatemala), farolito (little lantern), or simply tomate (in which case the tomato is called jitomate from Nahuatl xitomatl).
The tomatillo genus name Physalis is from New Latin physalis, coined by Linnaeus from Ancient Greek φυσαλλίς (physallís, “bladder, wind instrument”), itself from φυσιόω (physióō, “to puff up, blow up”), φυσώ (physṓ)