Wednesday, May 2, 2012

Guajillo Tomatillo Salsa

From the Blog archive: Eat Yo Greens! Happy Springtime Cooking with Dark Leafy Vegetables

Years ago while staying with a mexican family in the state of Guanajuato I learned many of my salsa making techniques. When the women of the family and I weren't  doing laundry by hand in the household courtyard or tending to the children, we were busy cooking in the kitchen. The following salsa was learned at this time and it is a great "taqueria" style salsa that works well with tacos, quesadillas, or even chilequiles. Guajillo chiles have a bolder flavor than the red chiles we are familiar with in the Southwest region. They are slightly smaller and often an ingredient in mole sauces.

Boil 3lbs Tomatillos, husked, for 5 minutes or just until their color changes slightly. Don't overcook. Take them out of water and place into blender.

Meanwhile, place the following ingredients in dry iron skillet over medium high heat:
2 cloves garlic
1/4 cup sliced yellow onion or spring onion
4 arbol chiles
3 guajillo chiles with seeds and stems removed

Stir frequently until all ingredients are lightly toasted, about 4-6 minutes. Put chile mixture in blender along with prepared tomatillos. Blend on high for 2-3 minutes until mixture resembles a smooth, taco stand salsa.

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