Peel off the papery husks from tomatillos and rinse. Transfer to a sheet pan.
Add garlic, onion and serrano chiles to the pan. Drizzle with a
little canola oil and sprinkle of salt. Roast for about 20 minutes.
Remove roasted items and place in a Dutch oven. Let stew over medium heat for about 10 minutes.
Add everything to a food processor, along with 1 cup roasted green
chiles. You can also add about 1/2 cup of chicken stock to add some
flavor. Puree 2-3 minutes. Adjust seasoning and serve with your favorite
Mexican recipes, such as huevos rancheros.
Jason's Notes: This Mexican green sauce goes well on Huevos Rancheros, in chicken tamales, over taquitos and with chicken enchiladas. After
roasting tomatillos in the oven, place them in the blender or food
processor with the rest of the ingredients. This roasted tomatillo sauce
recipe also works well as a green salsa (salsa verde) with fresh made
tortilla chips. Hope you enjoy it!
Heat 2 cups of the green tomatillo sauce over medium-high heat. Crack
eggs into sauce and cook until poached to your liking.
In a separate pan, lightly fry 2 corn tortillas in about 1-2 tablespoons of canola oil.
Place tortillas on plate. Spoon hot refried beans over each tortilla. Top
with the eggs, chopped green onion, sliced avocado and some minced cilantro
for garnish. Add additional sauce over the Mexican huevos rancheros, if desired.
Jason's Notes: If
you've ever wondered how to make huevos rancheros, it's really quite
easy. This recipe for huevos rancheros uses fresh handmade corn
tortillas, refried beans, and free-range eggs poached in Jason's green
tomatillo sauce. (The huevos rancheros sauce is featured in a separate
video). We hope you enjoy this easy huevos rancheros!
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