Advertisement
Tomatillo-Pasilla de Oaxaca Salsa
Preparation info
- Difficulty
Easy
Appears in
By Ivy Stark
Published 2013
Ingredients
2½ pounds 1 tablespoon
Method
- In a small saucepan, combine the tomatillos with enough water to come about halfway up the side of the pan, cover, and cook over medium heat until they are soft, about 10 minutes; strain, reserving the liquid.
- Meanwhile, on a plancha or in a heavy skillet, melt the lard over medium heat. Add the garlic and cook until soft and well charred on all sides, 5 to 10
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe