Tuesday, December 05, 2006

Cooking: Tomatillo/Green Chili Cream Sauce

Tonight I made a Tomatillo/Green Chili Goat Cream Sauce to put over some tamales. I cooked about 10 or so quartered tomatillos and diced green chili with 3 grated garlic pods until the water was reduced almost to about a 2 cups or so. I then added a few teaspoons of corn starch to thicken an cooked a little bit more. I then added 1/4 cup of condensed goat milk and stirred and a few more teaspoons of corn starch to thicken the sauce. When sauce was about ready I added two pats of butter and then served over pork tamales, rice and a split cooked yellow squash.

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