I live in South Texas so, being close to the border and all, I have easy access to all sorts of authentic Mexican flavors. Here are some pictures of the chilis used in this recipe...
|The top Chili is The Guajillo or Chili Cascavel. The bottom Chili is the Ancho.|
|Here is an image of the tomatillos, tomato, and Chilis simmering away.|
|This is the Corn Masa Flour. There were several varities on the shelf and I was confused about this being "instant", but Ms. Pati mentioned Maseca so I'm pretty sure this is it.|
|Here are the little dumplings...|
|This is the blended sauce. I let it sit in the blender while I browned the chicken and sauteed the onion.|
The end product was so flavorful. We served it with a dollop of Oaxaquena Crema and a toasted Masa chip.
I'm sharing @ Foodie Friday hosted by Designs by Gollum