SALSA DE CHILE PASILLA DE OAXACA
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Place tomatillos in a small saucepan, and add enough water to come about half of the way up. Cover, and cook over medium heat until tomatillos are soft, about 10 minutes. Strain, reserving liquid. Add enough water to the reserved liquid to make 1/2 cup.
- Meanwhile, heat a small heavy skillet or a comal over medium heat until hot. Add garlic to pan, and cook until soft and well charred on all sides, 5 to 10 minutes. Peel, and transfer to jar of a blender. Add chiles to pan, and toast for 2 minutes per side. Tear chiles into pieces, discarding stem; transfer to blender jar. To the blender, add cooking liquid and a large pinch of salt. Blend until smooth. Add tomatillos, and blend. Will keep in an airtight container in the refrigerator for up to 1 week.
TOMATILLO-PASILLA DE OAXACA SALSA
Provided by Ivy Stark
Categories Condiment/Spread Sauce Blender Side Cinco de Mayo Healthy Tomatillo Party Chile Pepper Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2 quarts
Number Of Ingredients 5
Steps:
- 1. In a small saucepan, combine the tomatillos with enough water to come about halfway up the side of the pan, cover, and cook over medium heat until they are soft, about 10 minutes; strain, reserving the liquid.
- 2. Meanwhile, on a plancha or in a heavy skillet, melt the lard over medium heat. Add the garlic and cook until soft and well charred on all sides, 5 to 10 minutes; transfer to the jar of an electric blender.
- 3. Add the chiles to plancha and toast for 2 minutes per side. Remove, tear them into pieces, and add them to the blender. Pour in the reserved cooking liquid, add a large pinch of salt, and blend until smooth. Add the tomatillos, blend, and taste to adjust the salt, as necessary.
OAXACAN COSTILLAS DE PUERCO EN CHILE PASILLA
Translates to "Oaxacan Ribs of Pig in Chile Pasilla." I found this in my research for the World Tour and ooh baby, I can't wait to make this!
Provided by Elmotoo
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the tomatillos in lightly salted water until tender, about 8 minutes. Drain.
- Soak the chilies in boiling water to cover for 20 minutes. Drain.
- Put the tomatillos and chilies in the blender with 1 cup of the water or stock, the garlic and the onion. Puree.
- Heat the oil in a large skillet and brown the chops on both sides over medium heat.
- Add the puree and cook for 5 minutes. Add the stock and the potatoes, salt to taste and cook covered over a low heat until the chops are tender, about 45 minutes.
Nutrition Facts : Calories 387, Fat 19.7, SaturatedFat 5.6, Cholesterol 75, Sodium 79.1, Carbohydrate 26.7, Fiber 4.4, Sugar 3.2, Protein 25.9
SALSA DE CHILE PASILLA DE MICHOACAN
A delicious green sauce from Northern Michoacan. This is really good over boiled rice (morisqueta) or fried cheese (Minguichi). I have used this sauce on tacos and enchiladas with good results also. Yield varies depending on the size of your chiles and tomatillos. This recipe doubles easily and freezes well.
Provided by Alskann
Categories Sauces
Time 30m
Yield 1-2 cupx
Number Of Ingredients 7
Steps:
- Heat oil in a heavy frying pan.
- Gently saute chiles, without burning, turning frequently until they are just firm to touch. About 5 minutes.
- Remove chiles with slotted spoon and place on paper towels to drain.
- In same pan, fry tomatillos and garlic until lightly browned and soft inside. About 5 minutes.
- Remove from pan and drain on paper towels. (Do not discard oil yet).
- Peel the garlic when cool enough to touch.
- Place water in blender jar. Add the tomatillos and peeled garlic.
- Crumble the fried pasilla chilles and add them all, with seeds and veins, to blender.
- Blend all for about 30 seconds to a puree texture.
- Heat oil in frying pan again.
- Add onion and saute gently until translucent but not browned. About 1 minute.
- Add chile mixture from blender and salt.
- Cook over medium high heat, stirring frequently (scraping bottom of pan as needed), until sauce has reduced a little. About 5 minutes.
Nutrition Facts : Calories 350.2, Fat 31.1, SaturatedFat 3.8, Sodium 606.5, Carbohydrate 18.7, Fiber 7.3, Sugar 3.6, Protein 3.8
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