1 pound Tomatillos Remove dry paper like skins from tortillas.
10 small Chiles Serrano's or to taste. wash and remove stems
1 large onions, peal and cut in 4 peaces
1 cup fresh cilantro washed
salt to taste
1 teaspoon sugar
4 clove garlic, peeled
1 can Tecate
On a grill or in heavy fry pan roast the first 3 ingredients until soft and a little black on the outside
Coarsely puree tomatillos, Chiles, onions, cilantro leaves, and garlic in blender add half of the Tecate and drink the other half. Season with salt
to taste and add 1 teaspoon sugar. return to the heavy skillet simmer until reduced by one forth. cool and enjoy.
Serve with soft tacos or burritos and as a dip for corn chips. Also wonderful with fried chicken, pan fried pork chops, and pan fried potatoes.
Bruce's Note : This sauce is also great with grilled tortillas filled with slices of Jack cheese, a few strips of green Chiles, and a few epazote
leaves (about 2 per serving). Heat griddle or skillet. Put the filling on one corn tortilla, top with a second tortilla, and press down on the
"package" with something heavy while grilling on top of the stove. To serve, set the cheese-filled tortillas flat on the plate, smother with this
sauce, and eat with a fork. A great substitute for grilled cheese sandwiches!
you will never buy the stor bought salsa again
Recipe from Bruce's kitchen
[Edited on 7-1-2005 by Bruce R Leech]
Tomatillos
Mike Supino - 6-30-2005 at 01:42 PM
Quote:
Originally posted by Bruce R Leech
1 pound tortillas Remove dry paper like skins from tortillas.
