Prep 10 mins
Cook 20 mins
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.
- 3 pasilla chiles
- 2 tablespoons olive oil
- 2 small tomatillos, husks removed and rinsed
- 3⁄4 cup water
- 2 garlic cloves, unpeeled
- 2 tablespoons small white onions, finely chopped
- 1⁄4 teaspoon sea salt (to taste)
- 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.