12 Tomatillos, husked and halved
2 cloves garlic, minced
1 Tbsp. olive oil
1 small onion, minced or grated
1 (14 oz.) can chicken broth
1 tsp. cumin
salt
1 ripe avacado
fresh cilantro
1 jalapeno, seeded and minced
Place tomatillos in food processor (or blender) and pulse into a coarsely ground paste. Heat garlic in oil--medium heat. When it sizzles add onion. Add jalapeno. Hat through. Add tomatillos. Simmer 5 min. Add chicken broth and seasonings. Halve the avadacos and spoon out fruit. Use fork to mush into chunks. Add to sauce to thicken it. Return sauce to a boil. Reduce and keep warm until enchiladas are ready.
