| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Too, Hot, Tamales |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 3 1/2 |
lb |
Tomatillos; husked and washed |
| 2 |
lg |
White onions; thinly sliced |
| 9 |
|
Serrano chiles |
| 9 |
|
Cloves garlic |
| 1 |
bn |
Cilantro; leaves only |
| 3/4 |
ts |
Salt |
| 12 |
sl |
Oaxaca, Mexican Manchego, or Asadero cheese (1/4inch thick) (about 1 1/2 lbs) |
|
|
Extra sprigs of cilantro; for garnish |
| 6 |
|
Whole; trimmed scallions, charred on a grill until marked, then sliced into 1/2inch length |
| 1 |
|
Wedges toasted country bread; for serving |
INSTRUCTIONS
In a heavy saucepan, bring the water to a boil. Add the tomatillos, 3/4 of
the sliced onion, 6 of the chiles, and 6 of the garlic cloves. Simmer the
mixture covered for about 30 minutes, or until the tomatillos are tender.
Cool slightly and transfer to a blender or food processor. Add the
remaining onion, chiles, and garlic, cilantro, and salt. Puree the mixture.
Preheat the oven to its lowest heat and heat a wellseasoned flat griddle
pan or castiron skillet over medium heat. Brush each slice of cheese with a
little oil, then grill the slices for about 20 seconds on each side. You
will need a heavy metal spatula to turn them, scraping all the golden crust
from the pan and flipping it over. You will have to grill the cheese in
batches, transferring the cooked cheeses to a platter in the oven while you
finish cooking, but do not let the cheese melt. Place 2 slices of cheese on
each of 6 warmed appetizer plates, pour the hot tomatillo sauce over the
top and serve immediately, garnished with sprigs of cilantro and charred
scallions. Accompany with wedges of toasted country bread. Yield: 6
servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6189
Posted to MC-Recipe Digest V1 #292
Date: Sun, 10 Nov 1996 21:52:58 -0600
From: Pat Asher <asher@mcs.com>
NOTES : AIR DATE: 2/13/96
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