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See below ingredients and instructions of the recipe
Jim Vorheis
1 1/2 lb Tomatillos
4 To 5 chilies serranos (to
-taste)
1 Garlic clove, peeled and
-roughly chopped
1/4 c Loosely packed, roughly
-chopped cilantro
2 tb Lard or safflower oil
3 tb Finely chopped white onion
Sea salt to taste
6 oz Chicharron, broken into
-squares abut 1 1/2 inches
Remove the husks from the tomate verde and rinse will. Put into a
saucepan with the fresh chilies, cover with water, and bring to a
simmer. Continue simmering until soft but not falling apart, about 10
minutes. Drain the tomate verde and transfer with the chilies and 1/4
cup of the cooking water to a blender. Add the garlic and cilantro
and blend until smooth.
Heat the lard in a frying pan, add the onion, and fry gently, without
browning, for 1 minute. Add the blended sauce and fry over high heat,
stirring from time to time, until reduced and thickened - about 7
minutes. Add salt to taste and the pieces of chicharron and continue
cooking over medium heat until the chicharron is just soft - about 5
minutes, depending on thickness and quality.
Serve with corn tortillas and a dollop of frijoles refritos.
The Art of Mexican Cooking From the collection of Jim Vorheis
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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