I complicated some parts —
oven roasting the tomatillos and reducing the sauce — but followed the chicken instructions exactly.
Not exact matches
The entire menu revolves around the Bertha wood fired
oven which will add smoky flavor to wood - fired verduras en escabeche, fideo with
oven roasted clams, Devil's Gulch costillas with
tomatillo barbeque sauce, grilled achiote marinated Wolfe Ranch quail with fried leg, onion escabeche and wood - fired
roasted albondigas (meatballs) made from the plant - based Impossible foods product.
As soon as I could, into the
oven these
tomatillos went, to
roast and soften into a smokey, spicy pulp.
Most work is done in
oven, from
roasting tomatillos to baking salmon.
After
roasting tomatillos, I left the
oven on and reduced the temperature to 350... then seasoned the fish to my liking and baked it in just 10 minutes!
Roast onions, jalapeno and
tomatillo for 15 minutes in a convection
oven at 450 °F.
Instead of grilling
tomatillos, can boil the
tomatillos or
roast in the
oven until soft.
Roast the poblano chiles,
tomatillos, serrano chiles, onion, tomatoes, and garlic in a
roasting pan in a 350 - degree
oven for 30 minutes.