Ingredients
- 1 pound Tomatillos husked, washed, and cut into quarters
- 3 large Anaheim Chile, stemmed, seeded, and roughly diced
- 1/2 cup Cold Water
- 1/2 medium Onion cut in half
- 2 bunches Cilantro stems and leaves
- 2 teaspoons Salt
Directions
In a blender, place tomatillos, Anaheim chiles and water. Purée until just chunky.
Add remaining ingredients and purée about 2 minutes more, or until no large chunks remain.
At this point you have a salsa that keeps in the refrigerator for about 3 days. To it you can add shredded chicken or pork to make fillings and use some of the remaining sauce for slathering on the tamales when serving. The broth that results from cooking the chicken or pork to the shredding stage is saved for use as the liquid in the dough for added flavor.
