| 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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