12” Flour Tortillas
Shredded Mexican cheese – Cheddar and/or Jack Cheese
Place tortilla in a fry pan over medium heat and crisp on both sides. Place the tortilla on a cookie sheet and top with cheese. Place under the broiler and cook until the cheese melts and it is a little brown around the edges.
You can put other toppings on these little Pizzas but I like it just with cheese.
This recipe is one from the Chicago Tribune and was adapted from Danny Mena, Hecho en Dumbo, Manhattan. This sauce is also good on fish tacos.
3 tablespoons vegetable oil
2 pounds tomatillos, papery husks removed, cut in half
8-12 Serrano chilies (depending on heat tolerance)
½ onion, peeled
1 garlic clove
6 whole sprigs cilantro, stems included
In a wide skillet, heat oil until shimmering but not smoking
Add tomatillos, chilies, onion (cut side down) and garlic.
Cook over medium-high heat, turning often, until vegetables are browned, turning to black and seared on all sides.
Add cilantro and puree with blender until smooth, adding a little water if needed.
Season to taste with salt and lime juice.
The sauce should be tart and spicy but rounded in flavor.
4 cloves garlic
2 medium white onions, quartered
2 jalapeños, stemmed
1 tsp. sugar
1 bunch cilantro, stemmed
Kosher salt and freshly ground black pepper, to taste
Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan; cover with water by 1". Bring to a boil; cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.
Transfer to a blender along with reserved liquid, sugar, cilantro, and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature.