tomatillo corn sauce

Ingredients

2 Tbsp Corn Oil

3 Shallots

1 tsp Mexican Oregano

6 large Tomatillos

2 cups Corn off the Cob

1 Tomato

1 Guajillo Chile

1 Cascabel Chile

2 Tbsp Heavy Cream

2 tsp Sugar

1 Cup Chicken Stock

Tools

Pan or Skillet

Measuring Tools (if needed)

Cutting Board

Knife

Wooden Spoon

Small Glass Dish

Blender

Instructions

1. Heat oil in skillet to medium

2. Dice shallots medium

3. Add oregano to pan

4. Add shallots to pan and sweat

5. Dice tomatillos medium and add to pan

6. Dice tomato medium and add to pan

7. Add corn to pan

8. Seed and de-vein chilies, tear them up, put them in a glass dish with water to cover and microwave for 30 seconds on high. Then remove them from water and add to pan.

9. Add cream and chicken stock

10. Add just enough sugar to cut the acidity

11. Remove to blender and puree

Notes

Use mexican oregano or leave it out - turkish has too much of a different flavor. If no microwave, then soak the chilies in hot water a half an hour before you need them.