Made carne and pollo asada with this marinade. Always delicious. Also made 5 different tortillas - taqueria/Mexico City Style was the winner (then yellow, blue, red, white)
Made in a molcajete, I think tomatillos are a bit difficult but definitely recommend the initial smashing of the garlic/salt/chile. I would just throw the tomatillos in a blender or food processor to break up. Then added cilantro, lime, more salt, and the rinsed fresh onion. So good!
Thickened up a ton on reheat, almost consistency of refried beans. I thought it was too liquidy at the end so ended up simmer/boiling uncovered for probably 20min at the end. Left to sit and ate 2 days later. Flavor was really good though. I added about a heaping tablespoon of creole seasoning I think.
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