Ingredients Jump to Instructions ↓

  1. Source: La Olla Restaurant & Bar, Oaxaca, Mexico - Bon Appetit, May 2003

  2. You can use more or less sugar, depending on the acidity of the tomatillos.

  3. 6 servings 2 cups water

  4. 1 1/4 pounds tomatillos, husked, rinsed

  5. 1 jalapeno chile, stemmed, halved, seeded

  6. 1/3 cup (packed) fresh cilantro

  7. 3 garlic cloves

  8. 2 tablespoons olive oil

  9. 1/2 large white onion, sliced

  10. 3/4 cup low-salt chicken broth

  11. 3/4 teaspoon (about) granulated sugar

  12. 1 1/2 pounds queso Oaxaca, cut into 6 portions

  13. Warm corn tortillas

  14. 2 cups water to boil in heavy medium saucepan over medium-high heat. Add tomatillos and jalapeno chile and cook until tomatillos are tender, about 7 minutes. Using slotted spoon, transfer tomatillos and chile to blender. Add

  15. 1/2 cup cooking liquid, cilantro and garlic. Puree until sauce is almost smooth.

  16. 5 minutes. Add tomatillo sauce. Reduce heat to medium-low and simmer until sauce thickens, stirring occasionally, about 5 minutes. Mix in broth, then sugar; season sauce with salt and pepper.

  17. 1 minute per side. Bring tomatillo sauce to simmer. Add cheese to sauce and cook until cheese begins to melt, about 2 minutes.

  18. Transfer cheese with sauce to shallow platter or divide cheese and sauce among 6 individual gratin dishes. Serve with tortillas.


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