2 tsp olive oil
1 onion, finely chopped
2 cloves garlic, minced (2 teaspoons)
1 or 2 serrano seeded and minced
1 lb fresh tomatillos, husked and finely chopped
1/4 cup chicken stock or water
1/4 cup chopped cilantro
1/4 tsp ground cumin
1 tsp sugar (or to taste)
1 tbsp lime juice (or to taste)
Salt and freshly ground black pepper
1 lb skinless, boneless turkey, ground, finely chopped, or cut into slivers
1 cup tightly packed chopped flat-leaf parsley
1/3 cup nonfat yogurt
12 flour or corn tortillas
How to prepare
Heat the oil in a saucepan. Add the onion, garlic, and chilies, and cook over med heat for 2 to 3 minutes, or until soft but not brown. Add the tomatillos and chicken stock. Simmer, covered, 6 to 8 minutes, or until the tomatillos are soft. Stir in the cilantro, cumin, sugar, lime juice, salt, and pepper. Puree the salsa in a blender or food processor.
If the salsa seems too tart, add sugar. If it’s too thick, add a little water.
Stir the turkey into the salsa verde and simmer 2 to 3 minutes, or until the turkey is just cooked. Correct the seasoning. Puree the parsley in a spice mill or blender. (a food processor does not work particularly well for this procedure.)
Blend in the yogurt and salt to obtain a bright green sauce.
Just before serving, heat a nonstick frying pan over med-high heat. Very lightly brush each tortilla with water and toast it in the pan. The trick is to brown it slightly without making it brittle. Place spoonfuls of the turkey-tomatillo mixture in each tortilla and fold in quarters (or serve in corn tortillas folded in half, as you would for tacos.) Arrange the taquitos on a platter and decorate with squiggles of parsley sauce.