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.