Chile Verde Burrito

Moose

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• Mar 2, 2009

• #1

I forgot this was on my camera! I made this a few weeks ago with fresh Anaheim, Poblano, and Jalepenos. It was really good....

 

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mick

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• Mar 2, 2009

• #2

Man that looks good. It's almost time for lunch and I'm about 90 minutes south of you. I could be there by 12:30 if I really hurry. :lol:

mick

 

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Markbb

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• Mar 2, 2009

• #3

That looks tastey!!!

 

bigabyte

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• Mar 2, 2009

• #4

Looks mighty good!

 

Bbq Bubba

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• Mar 2, 2009

• #5

I'll take 2!

 

DaChief

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• Mar 2, 2009

• #6

I'd be all over that! Well done!

 

Greendriver

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• Mar 2, 2009

• #7

Man that sauce has really got that look about it and I love that green stuff. Hands down my best homemade sauce is the verde and I have never seen a recipe that calls for more than maybe 1/4 japs and 3/4 tomatillos but I like it 50 / 50, I think the tomatillos suck up the heat somehow. Seeing yours though i think next time I might just try that mixture and no tomatillos.

 

Mad Max

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• Mar 2, 2009

• #8

Nice looking burrito.

 

Bentley

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• Mar 2, 2009

• #9

Santa Monica, only 30 miles, any left!

 

EatonHoggBBQ

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• Mar 2, 2009

• #10

That looks deeeeeeeelicious.

 

Moose

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• Mar 2, 2009

• #11

Greendriver said:

Man that sauce has really got that look about it and I love that green stuff. Hands down my best homemade sauce is the verde and I have never seen a recipe that calls for more than maybe 1/4 japs and 3/4 tomatillos but I like it 50 / 50, I think the tomatillos suck up the heat somehow. Seeing yours though i think next time I might just try that mixture and no tomatillos.

Click to expand...

I used 4 poblanos, 3 Anaheims, 2 jalepenos, 6 tomatillos, one white onion, all blackened on the grill. After you blacken chilis they lose their heat, so I added one raw serrano finely chooped, and that added some nice heat.