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wishingstar Posted March 31, 2006 07:22 PM
Roast them in the Husks, either in the oven or put them in a covered cast iron frying pan with a small amount of water on top of the stove
They will steam/cook, turn a lighter green, and get tender, then just grab them and turn inside out and squish.They'll pull right away from the stem.
Then go to town with simmered green sauces: tomatillos, peppers,onions, cumin, garlic,a little sugar etc., either over seafood(crab around here) enchiladas and burritos, and with pork or chicken in an excellent Chile Verde Stew. try allspice, cinnamon, and cloves too, interesting results depending on dish ...and your taste!
Roast them in the Husks, either in the oven or put them in a covered cast iron frying pan with a small amount of water on top of the stove
They will steam/cook, turn a lighter green, and get tender, then just grab them and turn inside out and squish.They'll pull right away from the stem.
Then go to town with simmered green sauces: tomatillos, peppers,onions, cumin, garlic,a little sugar etc., either over seafood(crab around here) enchiladas and burritos, and with pork or chicken in an excellent Chile Verde Stew. try allspice, cinnamon, and cloves too, interesting results depending on dish ...and your taste!