Green Enchilada Sauce
Ingredients
2 lbs tomatillo, hulled and cut in half
2 yellow onion, peeled and quartered
3-5 jalapeno
Chicken stock to cover (2-3 quarts)
2 bunches fresh cilantro.
Juice of 3 limes
Oil for frying
Salt and pepper to taste
Instructions
Combine tomatillos, onion, jalapeno, and chicken stock in a large pot.
Bring to boil, simmer for 30-45 minutes until stock is reduced and tomatillos are very soft.
Take off heat and set aside to cool.
When cool, in batches, in a blender add lukewarm mixture (not hot!! It will blow up on you) lime juice and cilantro.
Blend until very smooth. Continue until everything is blended together. Mix thoroughly.
THE NEXT STEP IS VERY IMPORTANT.. IT WILL MAKE A MESS, AND IS HOT. DO IT IN SMALL BATCHES.
In a medium skillet. Add 2 T of vegetable oil and heat to almost smoking hot. In small amounts add the tomatillo mixture and FRY the liquid stirring using a flat wooden spoon or rubber scraper.
Fry for 3-5 minutes until mixture becomes thicker and changes color slightly and the oil is totally incorporated. Do not burn it.
Continue with the rest of the mixture cleaning pan if needed and using more oil for each batch.
Serve with Tacos, chips, enchiladas, tamales