Ingredients
3 chiles pasilla2 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)
Description
This Sauce Comes From The Northern Part Of Michoacan. It Is Traditionally Served Over Boiled Rice And Topped With Crumbled Cotija Cheese, With Corundas Or Uchepos And Creme., Recipes From GourmetSleuth
Gourmet Sleuth
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter