Friday, August 18, 2017

Mexican Green Tomatillo Sauce



I  use this sauce for serving Chile Rellenos. It brings out the flavor of that dish in a beautiful way. The fresh tomatillos impart a citrus-like tartness.
                       
3 tomatillos, husks removed
½ Ripe tomato, chopped
½ Spanish (yellow) onion
1 garlic cloves, crushed
1 tablespoon lard
¼ Cup best homemade chicken bone stock
Pinch Mexican oregano
1 Teaspoon sugar (to taste to partly offset tartness)
Salt and black pepper to taste
Optionally, add chopped cilantro when serving.

Chop tomatillos, onions and fry on low in lard. When the onions just clear ( do not brown), add the rest of the ingredients. Simmer 20 minutes. Puree to desired texture with a post blender. Reduce to thicken as sauce necessary. Correct the seasonings,

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