Mexican Recepies

Salsa de Chile Pasilla de Michoacan

I N G R E D I E N T S
3 chiles pasilla
2 tablespoons safflower oil
2 small fresh tomatillos, husks removed, rinsed
1/4 cup water
2 garlic cloves
1/4 small white onion, finely chopped
1/4 teaspoon sea salt (or to taste)

I N S T R U C T I O N S
Remove stalks if any from the dried chiles and discard. Wipe the chiles with a damp cloth to remove any dust. Heat the oil in a frying pan and gently fry the chiles, without burning, turning them around from time to time until they are firm to the touch, about 5 minutes.

Remove the chiles with a slotted spoon and drain on paper toweling. In the same oil, fry the tomate verde and garlic until lightly browned and soft inside, about 5 minutes. Put the water into a blender jar add the tomate verde, peeled garlic, and crumbled, fried chiles with their seeds and veins. Blend for a few seconds to a textured puree. Heat the same oil in the pan, add the onion and fry gently until translucent, without browning--about 1 minute. Add the blended ingredients and salt and fry, stirring form time to time and scraping the bottom of the pan, until the sauce has reduced and thickened a little and is well seasons--about 5 minutes.

Salsa de Huachinango

N G R E D I E N T S
1 pound fresh tomatillos, husks removed, quartered
1 large garlic clove
1/2 medium white onion, coarsely chopped
2 fresh huachinango chiles
12-15 sprigs fresh cilantro or to taste
1 teaspoon coarse salt

I N S T R U C T I O N S
Place all the ingredients in a blender and process until smooth.