Yield: 4 Servings
|3||Chipotle chiles; from canned Chipotle chiles in adobo sauce; rinsed & patted dry|
|1 teaspoon||Corn oil|
|1 pounds||Tomatillos; husks removed, halved|
|2 teaspoons||Corn oil|
|1 small||Red onion; chopped|
|⅓ cup||Fresh cilantro; chopped|
|1 tablespoon||Rice vinegar|
|½ teaspoon||Dried oregano|
Puree the chiles in a blender. Transfer to a large bowl. Heat the first measure of corn oil in a large, heavy skillet over high heat. Add the tomatillos. Saute until browned on all sides (about 7 minutes). Transfer to a work surface. Add the second measure of corn oil to the skillet. Saute the onion until tender (about 43 minutes). Add the onion to the chile peppers. Chop the tomatillos. Add to the onion & chile mixture. Mix in the cilantro, vinegar and oregano. Season with salt and pepper. Cover. Chill.
Bring to room temperature before serving. Joel Ehrlich <Joel.Ehrlich@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .