Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | Jim Vorheis |
1½ pounds | Tomatillos |
4 \N | To 5 chilies serranos (to taste) |
1 \N | Garlic clove, peeled and roughly chopped |
¼ cup | Loosely packed, roughly chopped cilantro |
2 tablespoons | Lard or safflower oil |
3 tablespoons | Finely chopped white onion |
\N \N | Sea salt to taste |
6 ounces | Chicharron, broken into squares abut 1 1/2 inches |
Remove the husks from the tomate verde and rinse will. Put into a saucepan with the fresh chilies, cover with water, and bring to a simmer. Continue simmering until soft but not falling apart, about 10 minutes. Drain the tomate verde and transfer with the chilies and ¼ cup of the cooking water to a blender. Add the garlic and cilantro and blend until smooth.
Heat the lard in a frying pan, add the onion, and fry gently, without browning, for 1 minute. Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened - about 7 minutes. Add salt to taste and the pieces of chicharron and continue cooking over medium heat until the chicharron is just soft - about 5 minutes, depending on thickness and quality.
Serve with corn tortillas and a dollop of frijoles refritos.
The Art of Mexican Cooking From the collection of Jim Vorheis