 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This Mexican barbecue sauce is often served with slow-roasted, shredded beef or lamb. Ingredients:
6 medium-size fresh tomatillos, husks removed |
3 pasilla chiles, stemmed, seeded, and chopped |
1 garlic clove, minced |
1/4 cup flat beer |
1 tablespoon vegetable oil |
1/2 tablespoon red or rice wine vinegar |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1 tablespoon (1 ounce) finely crumbled feta cheese |
Directions:
1. Combine tomatillos, chiles, and water to cover in a saucepan. Bring to a boil. Reduce heat, and cook, covered, 5 to 7 minutes or until tender. Drain. Allow to cool for 5 minutes.
2. Pulse tomatillo mixture, garlic, and next 5 ingredients 3 or 4 times in a blender until chopped. Stir in cheese.
3. *1 large dried ancho chile may be substituted.
4. **Cotija cheese may be substituted for feta. Look for it in Latin markets.
|
|