Search Results for: tomatillo

Pan-Seared Berkshire Rib-eye with Habanero Bomba, Roasted Tomatillo Sauce

/ Ren

Thick chops of heritage black Berkshire pigs are briefly brined in a mixture of cold, filtered water, salt, cracked pepper, Mexican oregano and a few scrapings of piloncillo before being seared in cumin oil over high heat.  Finished in the oven and served with habanero bomba (rice, chicken stock, habanero chiles, Asadero cheese) and roasted … Continue reading Pan-Seared Berkshire Rib-eye with Habanero Bomba, Roasted Tomatillo Sauce

Ancho-Seared Duck Breast with Mole Rojo and Crunchy Tomatillo-Avocado Salsa

/ Ren

Duck breast pan-seared in ancho and garlic-infused rendered duck fat and served with crispy duck skin, classic mole rojo and crunchy tomatillo-avocado salsa.. For the Ancho-Infused Duck Fat 1/3 cup rendered duck fat 1 large ancho chile, stemmed, seeded and torn 1 clove garlic, mashed 1 teaspoon organic annatto seeds 1/2 teaspoon Mexican oregano Melt … Continue reading Ancho-Seared Duck Breast with Mole Rojo and Crunchy Tomatillo-Avocado Salsa

Shirred Eggs with Grilled Ham, Peppers and Roasted Tomatillo Salsa

/ Ren

What comes to mind when you think of ham and eggs? Shirred duck eggs with grilled smoked ham & peppers, roasted tomatillo salsa and fried tortillas.. For the Salsa (adapted from a recipe by Rick Bayless) 1 pound tomatillos, husked, rinsed and halved 4 fresh serrano chiles, stemmed 1 small white onion, sliced 2-3 cloves … Continue reading Shirred Eggs with Grilled Ham, Peppers and Roasted Tomatillo Salsa

Chili Verde

/ Ren

Locally pastured pork butt and chopped yellow onions are browned in a bit of pure leaf lard, then slowly simmered for hours in a base of homemade chicken stock with roasted tomatillos, jalapeños, poblanos and garlic.  Seasoned with toasted cumin & coriander, Mexican oregano, sea salt and cracked black pepper.. Chili Verde may be served with … Continue reading Chili Verde

Classic Chile Verde

/ Ren

Hefty chunks of heritage pork and white onion are seared in a spoonful of seriously hot lard (gasp!) then slowly simmered in their own juices with stock, roasted tomatillos, Poblano and jalapeño peppers, garlic,  cilantro and lime.  Served with fresh white corn tortillas on the side.. Classic Chile Verde (adapted by recipes by Diana Kennedy … Continue reading Classic Chile Verde