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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Cooked Tomatillo sauce for enchiladas or tamales Ingredients:
3/4 lb tomatillo, husks removed |
2 jalapenos, stemmed |
1 medium white onion, peeled and quartered |
4 cloves garlic, peeled |
1 tablespoon vegetable oil |
1/4 cup cilantro leaf, , leaves and stems, chopped |
1 1/2 cups chicken stock (can substitute vegetable stock) |
to taste salt and pepper, to taste |
Directions:
1. Heat a cast iron skillet over high heat.
2. Grill tomatillos,jalapnos, onion and garlic in skillet, occasionally turning to toast all side, for about 5 minutes.
3. ingredients will blacken in places (this is a good thing).
4. Remove from skillet and put into a blender, add cilantro and puree until smooth.
5. Heat 1 vegetable oil in a deep saucepan over medium heat.
6. Pouyr puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes.
7. Add chicken stock, season with salt and pepper, and lower heat to medium low.
8. Cook, stirring occasionally, until sauce thickens, about 30 minutes.
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