Serves 4
SALSA
3 | dried Oaxacan pasilla peppers |
¼ | pound tomatillos, 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.
TACOS
2 | tablespoons canola oil |
1½ | cups fresh ½-inch pineapple chunks |
1 | medium onion, thinly sliced |
1 | pound Mexican 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.
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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