Sorry for the meh plating and photography, reddit did something with the colors when I uploaded it, it’s actually a little more on the red side. I’ve made this 3 or 4 times and I’m pretty happy with how it’s turned out, I’m almost ready to keep this in the fridge full time and stop buying Mrs. Renfros. I think I used too much tomatillo this time, I kept adding chiles and it didn’t want to get spicier.
Tomatillo-guajillo salsa:
~1.5lbs fresh tomatillos
– half a good sized white onion
– 5 serrano peppers
– 3 fresh super hot peppers (one was a ghost, the other two were peach/white from a mixed pack order)
– 3 Guajillo chiles
– Cilantro to taste
– garlic to taste
– salt to taste
– Lime juice to taste
Obviously the fresh chiles can be adjusted for whatever is available and your heat preference. Habaneros would work. Roast tomatillos, onion, and serranos over fire or in the oven on broil, and add to blender. Briefly toast the guajillos until fragrant. Add cooked ingredients to blender or food processor and process until mixed. Blend in cilantro, garlic, salt, and lime juice to taste. *I leave the hotter peppers unroasted, aside from the fact that theres enough roasty components, I think it dulls the flavor and heat.
Tacos: Boneless/skinless chicken thighs, pounded to even thickness and marinated with a mojo marinade, then grilled. Served on a corn tortilla with queso oxaca, salsa, pickled red onions+ghost pepper, and cilantro.
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Sorry for the meh plating and photography, reddit did something with the colors when I uploaded it, it’s actually a little more on the red side. I’ve made this 3 or 4 times and I’m pretty happy with how it’s turned out, I’m almost ready to keep this in the fridge full time and stop buying Mrs. Renfros. I think I used too much tomatillo this time, I kept adding chiles and it didn’t want to get spicier.
Tomatillo-guajillo salsa:
~1.5lbs fresh tomatillos
– half a good sized white onion
– 5 serrano peppers
– 3 fresh super hot peppers (one was a ghost, the other two were peach/white from a mixed pack order)
– 3 Guajillo chiles
– Cilantro to taste
– garlic to taste
– salt to taste
– Lime juice to taste
Obviously the fresh chiles can be adjusted for whatever is available and your heat preference. Habaneros would work. Roast tomatillos, onion, and serranos over fire or in the oven on broil, and add to blender. Briefly toast the guajillos until fragrant. Add cooked ingredients to blender or food processor and process until mixed. Blend in cilantro, garlic, salt, and lime juice to taste. *I leave the hotter peppers unroasted, aside from the fact that theres enough roasty components, I think it dulls the flavor and heat.
Tacos: Boneless/skinless chicken thighs, pounded to even thickness and marinated with a mojo marinade, then grilled. Served on a corn tortilla with queso oxaca, salsa, pickled red onions+ghost pepper, and cilantro.