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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This Mexican barbecue sauce is often served with slow-roasted, shredded beef or lamb. Not sure the original source. Ingredients:
6 medium tomatillos, husks removed |
3 pasilla chiles, stemmed, seeded and chopped (or 1 large dried ancho chile) |
1 garlic clove, minced |
1/4 cup beer, flat |
1 tablespoon vegetable oil |
1/2 tablespoon red wine vinegar (or rice wine) |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1 tablespoon feta cheese, finely crumbled (cotija cheese may be substituted) |
Directions:
1. Combine tomatillos, chiles, and water to cover in a saucepan and bring to a boil. Reduce heat and cook, covered 5 to 7 minutes or until tender. Drain and allow to cool.
2. Pulse tomatillo mixture, garlic and next 5 ingredients in a blender or food processor until chopped. Stir in cheese.
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