Quick cooked tomatillo chile sauce

Yield: 3 Cups

Measure Ingredient
1.00 pounds Fresh tomatillos, husked and washe
13.00 ounce Cans tomatillos, drained
3.00 \N Serrano chiles -or-
2.00 \N Jalapeno chiles, stemmed
5.00 \N Cilantro sprigs, roughly chopped
1.00 small Onion, chopped
1.00 large Garlic clove, peeled and roughly ch
1.00 tablespoon Lard or vegetable oil
2.00 cup Poultry or meat broth
½ teaspoon Salt (if necessary)

Boil the fresh tomatillos and chiles in salted water to cover until tender, 10-15 minutes; drain. Simply drain canned tomatillos. Place the tomatillos and chiles (raw ones if using canned tomatillos) in a blender or food processor, along with the coriander, onion and garlic; if using a blender, stir well. Process until smooth, but still retaining a little texture. Heat the lard or vegetable oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4-5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.

Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn.

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