Sauce goes over fresh tortillas, with toppings like avocado, crema (or plain yogurt + water), cilantro, chopped white onion and cotijia cheese.
Tomato version (rojas)
Blend:
2 garlic cloves
1-2 jalapenos
28 oz of tomatoes
Tomatillo Version (verde)
Blend:
3 garlic cloves
1 serrano or jalapeno
1.5 lb tomatillos, husked
3/4 C cilantro
Whichever version you choose, pour into hot saucepan w/ olive oil and reduce to thick sauce.
Add 2 C broth, stir, and simmer 10 minutes.
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