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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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3 chipotle Chiles, Canned In Adobo Sauce, rinse and pat dry
1 tablespoon Corn Oil
1 pound tomatillos, husked and halved
2 teaspoon Corn Oil
1 small Red Onion, chopped
⅓ cup cilantro, Fresh, chopped
1 tablespoon Rice Wine Vinegar
½ teaspoon Oregano, Dried
Salt And Pepper, to taste
Purée the chiles in a blender. Transfer to a large bowl. Heat the first measure of corn oil in a large, heavy skillet over high heat. Add the tomatillos. Sauté until browned on all sides (about 7 minutes). Transfer to a work surface. Add the second measure of corn oil to the skillet. Sauté the onion until tender (about 43 minutes). Add the onion to the chile peppers. Chop the tomatillos. Add to the onion & chile mixture. Mix in the cilantro, vinegar and oregano. Season with salt and pepper. Cover. Chill. Bring to room temperature before serving.