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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a cast iron skillet over high heat. | 2. Grill tomatillos,jalapnos, onion and garlic in skillet, occasionally turning to toast all side, for about 5 minutes. | 3. ingredients will blacken in places (this is a good thing). | 4. Remove from skillet and put into a blender, add cilantro and puree until smooth. | 5. Heat 1 vegetable oil in a deep saucepan over medium heat. | 6. Pouyr puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes. | 7. Add chicken stock, season with salt and pepper, and lower heat to medium low. | 8. Cook, stirring occasionally, until sauce thickens, about 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomatillo	3/4	lb		108.8623	19.8674	3.2659	3.47
jalapeno	2		stemmed	3.2625	0.7312	0.1024	0.0416
white onion	1		peeled quartered	-	-	-	-
garlic	4	cloves	peeled	17.88	3.9672	0.7632	0.06
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.