[Update my dinner status], I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- Jim Vorheis
- 1 1/2 lb Tomatillos
- 4 Chilies serranos (to taste)
- 1 Garlic clove, peeled and
- 1/4 c Loosely packed, roughly
- 2 tb Lard or safflower oil
- 3 tb Finely chopped white onion
- Sea salt to taste
- 6 oz Chicharron, broken into
Preparation
Remove the husks from the tomate verde and rinse will. Put into a saucepan with the fresh chilies, cover with water, and bring to a simmer. Continue simmering until soft but not falling apart, about 10 minutes. Drain the tomate verde and transfer with the chilies and 1/4 cup of the cooking water to a blender. Add the garlic and cilantro and blend until smooth. Heat the lard in a frying pan, add the onion, and fry gently, without browning, for 1 minute. Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened - about 7 minutes. Add salt to taste and the pieces of chicharron and continue cooking over medium heat until the chicharron is just soft - about 5 minutes, depending on thickness and quality. Serve with corn tortillas and a dollop of frijoles refritos. The Art of Mexican Cooking From the collection of Jim Vorheis Recipe by: =20 Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray on Jun 09, 1997
