Archive for June 16th, 2014


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.


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.


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


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


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.


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.


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

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