Husk, rinse & quarter tomatillos. Put in saucepan with stock to barely cover. Simmer till tender. On a comal or a charcoal fire, (a propane torch works fine) sear the serranos til lightly charred. Allow to cool. Chop coarsely. Place all other ingredients in a blendor (not soulful) or a large molcajete. Grind or puree moderately. Serve with fajitas Y fresh hot tortillas de harina.

This is a good sauce to use to make enchiladas verdes or green chilaquiles.

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.