ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
An old Mexican favorite that is good over almost any meat or tortilla dish. Tomatillos, available in Mexican specialty shops, should always be used. Don’t substitute unripe green tomatoes, because they lack the subtle, sweet taste of the tomatillos.
Yield: About 2 cups
2 cups quartered, fresh tomatillos 2/3 cup chopped onion 1 Tablespoon chopped cilantro 1 jalapeno chile or Serrano chile, chopped 1/2 teaspoon salt (optional)
1. If using fresh tomatillos, remove outer husk. Quarter and place in one inch deep boiling water in a heavy pot. Cover and simmer for 5 to 8 minutes or until color deepens and they are almost fork tender. DO NOT OVERCOOK!
2. Process tomatillos in a blender or food processor until coarsely chopped. Add remaining ingredients; process to combine. Taste and if necessary, adjust seasonings.