(serves 4)
The Dish:

1/2 pound tomatillos, husked and rinsed

3 jalapeno peppers

1 cup stoneground cornmeal

1 tablespoon salt

1 teaspoon pepper

1/3 cup Canola oil, for frying

Additional salt and pepper to taste

First: Heat the Oil. Heat the oil in a heavy frying pan over medium-high heat.

Second: Prep the Coating. In a small bowl, mix the salt, pepper and cornmeal [...]