2 large jalapenos, stems removed, seeded and chopped
1 c cilantro leaves
1 small onion, chopped
2 cloves garlic
3T grapeseed oil
2 corn tortillas, torn to small pieces
3 c chicken stock
2 bay leaves
1- 2 tsp. salt
1 tsp. pepper
Instructions
In large sauce pan, heat oil over medium-high heat
and fry tortilla pieces until golden. Let cool
slightly.
In blender, combine tomatillos, jalapenos,
cilantro, onion, garlic cloves, fried tortillas,
salt, pepper, and 1 c chicken stock. Puree until
smooth. Should be thick.
Pour pureed sauce into same pan used to fry
tortillas and heat over medium-high heat. Cook
sauce until thickens into a paste, about 5 min.
Add 2 c chicken stock and bay leaves, whisking
mixture to loosen and form sauce. Bring to boil
then reduce to simmer, and cook until thickened,
about 15 minutes.
Serving
Suggestions
Serve sauce with chicken, tamales, enchiladas or chile rellenos.
Originally Submitted
3/19/2015
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