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Recipe from: The Cuisines of Mexico by Diane Kennedy
1 garlic clove
2 chiles serranos
The tomato should be "asados" (roasted). Line a shallow pan with aluminum foil, and put tomato in. Place under a hot broiler, turn from time to time so the tomato cooks evenly. The skin will be blistered and charred. A medium. tomato takes approx. 20 min. Blend the tomato to a smooth sauce. The chiles should be toasted. Place chiles in iron griddle (comal) over medium. flame. Turn from time to time until skin is charred and flesh is soft. Blend tomatoes, chiles and garlic to a fairly smooth sauce.