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Archive for June 16th, 2014

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I came up with this easy tomatillo sauce, which is very versatile, you can use it as a salsa, enchilada sauce, on eggs, or over chicken breast — whatever you can think of.

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Chop up Tomatillos, onion, garlic, and jalapeno. Add jalapeno depending on your liking. For this recipe I did 3, but removed all seeds and membrane. You can do a rough chop, since they will be blended later.

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Saute in a pan with olive oil, salt, and pepper until softened.

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Add chicken stock and simmer for 15 minutes or so (not an exact science)

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Put in blender or food processor and blend until smooth. At this point you are either done, or if it’s a little thin for your liking, put it back in the pan and cook some more (like I did) or too thick just add some more stock. That’s it, you’re done, a great tomatillo sauce in under 30 minutes.

On Saturday I used the sauce for Stacked Enchiladas.

I cooked up a pork roast with hickory smoked salt and pepper.

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I chopped up avocados, and grated some oaxaca cheese.

I also served this with a fresh chopped garden salad of tomatoes, corn, charred okra, and red onion dressed with olive oil and lemon.

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Here’s the finished product, topped with fresh duck eggs. I was pretty proud of how it turned out.

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