Embasa Whole Tomatillos, 98 Ounce, 6 Per Case

Quick salsa: Blend canned tomatillos with onion and cilantro for authentic Mexican salsa verde.
Hearty stews: Stir whole tomatillos into chicken or pork stew for tangy depth and richness.
Easy casseroles: Layer pre-portioned tomatillos with ground meat, cheese, and tortillas for a fast casserole.

Who Would Benefit

• Home cooks preparing Mexican or Latin American dishes who want to skip washing and peeling fresh tomatillos
• Busy families looking for a reliable pantry ingredient for quick weeknight dinners
• Restaurant and catering kitchens needing consistent quality and portion control for high-volume cooking
• Foodservice buyers stocking canned fruits and vegetables for reliable inventory and minimal prep labor

Product Highlights

• 98 Ounce total per case, 6 cans per case for convenient bulk stocking
• Whole tomatillos ready to use straight from the can, no washing or peeling required
• Pre-portioned cans save prep time and reduce waste in any kitchen
• 20 calories per serving, 0g trans fat, a light and nutritious ingredient
• Packaged in easy-to-store cans with a long shelf life for pantry readiness
• Versatile ingredient for salsas, stews, gravies, casseroles, and more

Yummy Recipes

Salsa Verde with Embasa Whole Tomatillos

Ingredients:

• 1 can (98 Ounce) Embasa Whole Tomatillos, drained
• 1 medium white onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh cilantro, roughly chopped
• 1 jalapeno pepper, seeded and diced
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Drain the canned Embasa Whole Tomatillos and place them in a blender with the onion, garlic, cilantro, and jalapeno.
2. Blend until smooth, then add the cumin, salt, and pepper and blend again briefly to combine.
3. Taste and adjust seasoning as needed. Serve with tortilla chips, tacos, or grilled meats.

Time: Prep time: 10 minutes. No cooking required.

Chicken and Tomatillo Stew

Ingredients:

• 1 can (98 Ounce) Embasa Whole Tomatillos, drained and coarsely chopped
• 2 pounds chicken thighs, cut into 1-inch pieces
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt, pepper, and cumin, then brown on all sides, about 5 minutes total.
2. Add the onion and garlic, cooking until softened, about 3 minutes.
3. Stir in the drained Embasa Whole Tomatillos, chicken broth, and bay leaf. Bring to a boil, then reduce heat and simmer covered for 25 minutes until chicken is tender and reaches 165°F internal temperature.
4. Remove the bay leaf, garnish with cilantro, and serve with rice or warm tortillas.

Time: Prep time: 10 minutes. Cook time: 35 minutes. Safe internal temperature for chicken: 165°F.