Ingredients:
1 lb fresh tomatillos
1 cup milk, for soaking
1 eggs, beaten
1 teaspoon lemon juice
1/2 teaspoon Tabasco jalapeno sauce, to taste
1/2 cup flour
1/2 cup fine grain semolina meal or 1/2 cup finely ground yellow cornmeal
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons oil or 2 tablespoons lard, for frying
fresh minced cilantro
Directions:
Remove the papery husks and stems from the tomatillos. Under warm running water. gently rub the tomatillos using your fingers to remove the sticky residue. Pat dry. Cut up into 1/4″ slices.
In skillet heat the oil.
In a non-reactive shallow dish, mix together the milk, egg, lemon juice and Tabasco sauce. Soak the tomatillo slices in the milk mixture for about 30 minutes.
On a piece of waxed paper, stir together the flour, semolina meal (or cornmeal), salt and pepper. Set aside.
Remove one slice of tomatillo from the milk mixture then dredge each tomatillo slice into the flour, shaking off any excess flour.
Heat a castiron skillet to medium-high and add oil or lard. Fry the slices on each side for 5 minutes or until crispy. Do not crowd the tomatillos.
Transfer to paper towels to soak up the grease.
Season with salt and pepper to taste. Garnish with fresh minced cilantro if desired. Serve warm.
Servings are approximate.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.