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.
Didn’t have sweet chili sauce so just used some gochujang, little sugar, rice vin, and salt. Tasty stuff even baking it. Would like to try cedar plank bbq next time
Delicious! Added spinach instead of cabbage since I needed to use it, still great but cabbage adds a better crunch. Definitely a good idea to strain chickpeas and lay out of towel lined baking sheet in the fridge to dry out for best crisping
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