Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Tomatillos (ground cherries to some) |
| \N \N | Chicken stock (up to) |
| 8 \N | Serranos |
| ½ cup | Chopped white onion |
| 3 \N | Cloves garlic; minced finely |
| \N \N | Cilantro |
Husk, rinse & quarter tomatillos. Put in saucepan with stock to barely cover. Simmer till tender. On a comal or a charcoal fire, (a propane torch works fine) sear the serranos til lightly charred. Allow to cool.
Chop coarsely. Place all other ingredients in a blendor (not soulful) or a large molcajete. Grind or puree moderately. Serve with fajitas Y fresh hot tortillas de harina.
This is a good sauce to use to make enchiladas verdes or green chilaquiles.
From: tbsamsel@... (Theodore B. Samsel) CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .