4.5 lbs Tamatillos
2 lg cans green chilles diced
15 unpeeled cloves of garlic
2 lg yellow onions
canola oil
salt to taste
Preheat the broiler. Peel off the paper skins from the Tomatillos. Rinse. Cut in half and place cut side down on a baking sheet lined with foil. Scatter garlic around the tomatillos. Bake under the broiler for 8 - 12 min until tender and slightly blackened. Slice the onions into 1/2 inch rings or half rings and place on a foil lined baking sheet. Brush with canola oil (not olive oil... it will smoke). Broil for about 8 min, till slightly tender and slightly blackened. Peel the garlic when cool enough to handle. Place green chiles and all broiled ingredients in a blender and blend till smooth. Taste and add salt to your liking.
Half Recipe: (enough for 1 - 9 x 13 pan of enchiladas)
2.25 lbs Tomatillos
1 lg can diced green chiles
8 unpeeled garlic cloves
1 lg onion
canola oil
salt
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