|3||dried Oaxacan pasilla peppers|
removed from their husks
|1||clove garlic, halved|
|Salt to taste|
1. Bring a large pot of water to a boil. Add the pasilla peppers and cook for 2 minutes. Add the tomatillos and cook for 6 minutes more or until they turn soft and brown. Drain and let cool.
2. Stem the peppers and
discard the seeds.
3. In a blender, combine the peppers, tomatillos, garlic, and salt. Blend until smooth. Taste for seasoning and add more salt, if you like.
|2||tablespoons canola oil|
|1½||cups fresh ½-inch
|1||medium onion, thinly sliced|
chorizo, removed from casing
|8||small corn tortillas|
|4||tablespoons chopped fresh cilantro|
|2||limes, cut in wedges (for garnish)|
1. In a skillet over medium-high heat, heat the canola oil. Add the pineapple and cook for 5 minutes or until it begins to caramelize. Add the onion and cook, stirring, for 3 more minutes. Add the chorizo and cook for 5 minutes or until browned.
2. In a cast iron skillet, heat the tortillas in a dry pan until warm. Place some of the
chorizo mixture on each
tortilla. Garnish with the tomatillo-pasilla pepper salsa and cilantro. Serve with lime. Adapted from The Southfield Store