4 plump tomatillos, husks removed
8 to 10 chiles colorados
4 cloves garlic, peeled
Salt, to taste
1/2 onion, finely chopped
Fresh cilantro, chopped
Heat a comal or griddle, and roast tomatillos, turning frequently, until slightly
charred and rather soft. Remove. Quickly toast chiles on comal for about 15
seconds on both sides (do not burn or they will be bitter). Remove seeds,
stems, and fibrous veins from chiles. Tear into pieces, and place in blender with
garlic, salt, and tomatillos. Grind to thick paste, adding boiling water (about 1/2
cup) to achieve desired consistency. Stir in onion and plenty of cilantro.
Makes 2 - 2 1/2 cups. |
The Kids Are All Right
A secret of South Texas: Treated with care, cabrito can be one of the tenderest,
most flavorful meats. (Click here for article and cabrito recipe.)
Produce
4 plump tomatillos
8 to 10 chiles colorados
garlic
1 onion
Fresh cilantro
Grocery
salt
|
