Meatballs in Guajillo Sauce recipe is from Pati’s Mexican Table Season 6, Episode 5 – From Pueblo to City. Uses ground turkey for the meatballs, maybe use the meatballs in Meatballs in Chipotle Sauce.

Serves 6-8

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INGREDIENTS
6 guajillo chiles stemmed and seeded
2 pounds tomatillos husked and rinsed
3 garlic cloves peeled
1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
2 tablespoons canola or safflower oil
1 1/4 cups finely chopped onion divided
2 pounds ground turkey breast
1/2 cup unseasoned breadcrumbs
1 large egg lightly beaten
1/4 teaspoon freshly ground black pepper
3 cups chicken broth
2 sprigs of fresh epazote or cilantro sprigs, or substitute 4 dried leaves

INSTRUCTIONS
Heat a casserole over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 12 minutes. Remove from the heat.

Using a slotted spoon, transfer the tomatillos, garlic, chiles and 1/2 cup cooking liquid to a blender. Allow to cool slightly, add 1 teaspoon salt and puree until completely smooth. Drain the water from the casserole or soup pot, rinse and dry, and return to the stove.

Add the oil and heat over medium heat. Once hot, add 1 cup of the chopped onion and cook until tender and the edges have just begun to brown, about 5 minutes. Add the tomatillo puree, cover partially as the thick sauce will splash and splutter, and simmer for about 7 to 8 minutes, until the sauce has thickened and darkened.

Meanwhile combine the ground turkey with the breadcrumbs, egg, remaining 1/4 cup onion, remaining 1/2 teaspoon salt, and pepper. Mix together well.

When the tomatillo puree has cooked down stir in the broth, scraping the bottom and sides of the casserole to incorporate any sauce sticking to the bottom and sides of the pan.

Place the ground turkey mixture and a small bowl of water next to the casserole. Wet your hands, and start shaping the turkey into approximately 1 1/2-inch balls. Gently drop the balls into the sauce as you form them. When all the meatballs have been added to the sauce, add the sprigs of epazote or cilantro and simmer over medium heat, uncovered, for 35 minutes. Serve.

Quick Roasted Tomatillo Salsita includes white onion, cilantro and hot chiles for a spicy green sauce.

Yield 2 cups

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INGREDIENTS
1 pound tomatillos husked and rinsed
1 garlic clove unpeeled
1 thick slice of a large white onion (about 2 ounces)
1 whole jalapeño or serrano chile or more to taste
1/2 cup fresh cilantro leaves and upper stems coarsely chopped
1/2 teaspoon kosher or coarse sea salt or more to taste

INSTRUCTIONS
Pre-heat the broiler.

On a small baking dish or baking sheet lined with aluminum foil, place the tomatillos, garlic, onion slice and chile. Place under the broiler for 8 to 10 minutes, flipping the ingredients once in between, until completely charred and mushy. Watch out for the garlic as you may need to remove it a few minutes before the rest of the ingredients. When cool enough to handle, peel the husk off the garlic cloves and remove stem from the chile.

In the jar of a blender, place the tomatillos and their juices, chile, onion and garlic. Also add cilantro and salt. Puree to your desired texture, you may leave it chunky or puree until smooth.

Caramelized Pasilla Brisket includes dried pasilla chiles, tomatillos and brown sugar. It will take 4.5 hours or more to prepare.

Serves 6

patijinich.com

INGREDIENTS
2 ounces (about 5 to 6) dried pasilla chiles stemmed and seeded
3 pounds beef brisket trimmed
2 teaspoons kosher or coarse sea salt divided
Freshly ground black pepper to taste
2 tablespoons vegetable oil
1 1/2 pounds tomatillos husked, rinsed, quartered
1 large white onion cut into chunks
10 garlic cloves peeled
4 cups chicken broth
4 ounces (or 1/2 cup) grated piloncillo or brown sugar
1 1/2 pounds baby potatoes halved
1 1/2 pounds carrots peeled and cut diagonally into 1-inch pieces
Greens of your choice for salad
Freshly squeezed lime juice and olive oil to dress the salad

INSTRUCTIONS
Pre-heat the oven to 350°F.

Heat up a comal or skillet over medium heat, then toast the pasilla chiles for about 1 to 2 minutes, flipping with tongs as they toast. Remove from heat and place in a bowl.

Season the meat with 1 teaspoon salt and freshly ground black pepper to taste. Heat oil in a large casserole or roasting pan set over high heat. Brown the meat for about 2 to 3 minutes per side. Add the toasted pasilla chiles, tomatillos, onion, garlic, chicken broth, piloncillo, the remaining teaspoon salt, and freshly ground black pepper to taste. Make sure chiles are covered with the broth.

Cover and seal tight with a lid or aluminum foil. Place in the oven and braise for 3 to 3-and-a-half hours, or until meat is tender. Remove from the oven. Remove the meat and place on a chopping board.

In a pot with salted boiling water, cook the potatoes and the carrots for 15 to 20 minutes, until tender. Drain and reserve.

Pour all the remaining contents of the roasting pan into the jar of a blender and puree until completely smooth. Pour the sauce back into roasting pan.

Slice the meat against the grain into about 1/2 to 3/4-inch slices and return it to the roasting pan. Add the potatoes and carrots, cover everything with the sauce. Cover the dish and return to oven for another 30 minutes. Remove the lid or aluminum foil, return to the oven and cook uncovered for another 30 minutes.

Toss the greens of your choice with lime juice and olive oil to taste. Serve the brisket with the side salad.