FBM, the way I learned to prepare them , by ladies my wife worked with in the Valley, is to start with a shallow roasting pan, hopefully with rack. Fill with water to right below the rack.Turn on oven to broil or bake,(I prefer broil),
and roast the tomatillos in the husks. Usually about 10-15 minutes works, moving them so the husks get charred but not burned.
Take them by the stem, and and squish. I usually make a green sauce with them, green chile peppers of various types, garlic,
a bit of cumin, a squirt of honey and a dose of citrus juice of some type. Supposed to be lime, but with the fruit you have lying on the ground down there, experiment. Grapefruit juice was wonderful, I remember.
Modify at will.
Whoops! forgot: Onions, Mexican Oregano and Cilantro go into the chile verde sauce.
I used to make This with Pork cooked in, but now tend to make it separately and then add in cooked meat of choice.
<message edited by bill voss on Mon, 03/22/10 11:11 AM>