Tomatillo’s go really well with chicken so I created a chicken based tomatillo sauce with Mexican Inspired Seasonings. This sauce goes great over chicken, burritos and more!
3 1/2 lb tomatillos (husk removed and washed)
1 onion pealed and chopped
1 jalapeno chopped fine
3 cloves garlic ground
around 14 scallion (just the whites) chopped
around a total of 4 tablespoons neutral oil for roasting the tomatillos and sautéing vegetables.
6 roasted hatch chilies (pealed and seeds removed)
1/4 cup chicken fat
1/4 cup masa
3 cups chicken stock (home made if your stock is weak you might need a tablespoon of base for more flavor)
pinch ground chile
1 tablespoon sugar
fresh ground black pepper around 6 turns
fresh ground sea salt around 6 turns
1-2 leaves fresh epazote depending on size of leaf (you will NEVER need more than two leaves of epazote at a time because it’s very strong so keep a bunch in your freezer and peal off a leaf or two for usage)
1/2 a big bunch of fresh and cleaned cilantro about 3 handfuls chopped up
1/4 teaspoon ground annatto
Set your oven to roast at 350 degrees. Put the tomatillos on lightly oiled pans and lightly sprinkle them with oil. Place the pans on the top rack and in one half hour they should be done and slightly browned. Set a side.
Sautee your onion, jalapeño, garlic, scallion ends, in some oil until onions are translucent.
Chop up your hatch chiles and add them to mixture cook a few minutes and set a side.
Now make your gravy. Chicken fat and masa in a sauce pan on medium heat. when it bubbles you can start adding the stock. Bring mixture to simmer.
Now add the tomatillos, cilantro and epazote.
Blend and let simmer.
Add the rest of the seasonings and the onion mixture that was set a side.
Taste and adjust seasonings if needed.