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Categories:
ground cloves cumin seeds chiles onion garlic thyme marjoram sprigs chicken fresh masa flat leaf parsley fresh epazote Santa
Viewed: 47 - Published at: 8 years agoIngredients
- 8 whole cloves, or 1/4 teaspoon ground cloves
- 1 teaspoon cumin seeds
- 3 jalapeNo chiles
- 6 large tomatillos, husks removed
- 1 small onion, cut into chunks
- 5 garlic cloves
- 2 fresh thyme sprigs
- 2 fresh marjoram sprigs
- 6 cups chicken or pork stock
- 1 cup (8 ounces) fresh masa, or 6 tablespoons masa harina mixed to a smooth paste with 1 cup water
- 1 medium-size bunch flat-leaf parsley
- Eight 6-inch sprigs of fresh epazote or 1/4 cup crumbled dried epazote
- 3 large or 5 medium fresh hoja santa leaves, or 5 dried leaves
Method
- In an electric coffee grinder or spice mill, or in a mortar, grind the whole cloves and cumin together.
- In a blender combine the ground spices with the chiles, tomatillos, onion, garlic, thyme, marjoram, and 1/2 cup of the stock.
- Blend on high until smooth, about 2 minutes.
- 2.
- Put the remaining stock in a large saucepan and bring to a boil; adjust the heat to maintain a gentle simmer.
- Add the pureed mixture to the hot stock and cook for 3 minutes.
- Thin the masa by mixing it with 1 cup water.
- Whisk the thinned masa into the sauce and bring to a simmer, whisking constantly.
- Cook uncovered over low heat for 10 minutes, whisking occasionally.
- If lumps form, strain the sauce through a medium-mesh sieve, pushing with a spoon to force the lumpy bits through.
- The sauce should thicken to the consistency of whipping cream; if necessary, raise the heat slightly to reduce and thicken it.
- Put the parsley, epazote and hoja santa in a blender or food processor; if using a blender, add a few tablespoons of water to facilitate blending.
- Process until smooth.
- Add the puree to the sauce and bring back to a simmer.
- Cook for 4 to 5 minutes.
- Serve immediately.
