| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Turkey or chicken broth |
| 1/2 |
c |
Toasted sesame seeds |
| 1/4 |
ts |
Cumin |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Canned; drained, chopped tomatillos |
| 1/4 |
c |
Chopped onion |
| 4 |
|
Serrano chilies; seeded and chopped |
| 1 1/2 |
ts |
Salt |
| 2 |
|
Cloves garlic |
| 2 |
|
Sprigs fresh coriander |
| 2 |
tb |
Lard |
| 2 |
c |
Shredded; cooked turkey or chicken |
INSTRUCTIONS
Place broth, sesame seed, cumin and pepper in blender container. Blend
until smooth, set aside. Place tomatillos, onions, chilies, salt, garlic
and coriander in blender, blend until smooth. Heat lard in heavy 10-inch
skillet; add tomato puree (hm, I noticed this recipe neglected to list the
amount. I'd say try 1/8 to 1/2 cup). Cook over high heat about 10 minutes
or until reduced, stirring occasionally. Reduce heat. Gradually stir in
sesame seed mixture. Do not boil. Add turkey; continue cooking over low
heat 5 to 10 minutes or until mixture is thick. Makes about 2 1/2 cups.
Note: To use fresh tomatillos, remove papery husks; rinse. Place in
saucepan, cover with water. Simmer about 10 minutes, or until tender.
Drain.
ARIELLE@TARONGA.COM
(STEPHANIE DA SILVA)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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