| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauce | 8 | Servings | |
INGREDIENTS
| 1/2 | lb | Tomatillos (ground cherries to some) |
| Chicken stock (up to) | ||
| 8 | Serranos | |
| 1/2 | c | Chopped white onion |
| 3 | Cloves garlic; minced finely | |
| Cilantro |
INSTRUCTIONS
Husk, rinse & quarter tomatillos. Put in saucepan with stock to barely cover. Simmer till tender. On a comal or a charcoal fire, (a propane torch works fine) sear the serranos til lightly charred. Allow to cool. Chop coarsely. Place all other ingredients in a blendor (not soulful) or a large molcajete. Grind or puree moderately. Serve with fajitas Y fresh hot tortillas de harina. This is a good sauce to use to make enchiladas verdes or green chilaquiles. From: tbsamsel@dg11svarmd.er.usgs.GOV (Theodore B. Samsel) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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