Rabbit with Chiles and Tomatillos

Name: Rabbit with Chiles and Tomatillos
Yield: makes 8 to 10 tacos
Ingredients: 3 1/2 pounds fresh rabbit, cut into 10 pieces (hind legs cut into 2 pieces each); 1 1/4 teaspoons kosher salt; 2 teaspoons green chile powder or jalapeño chile powder; 1 1/2 tablespoons vegetable oil; 6 large jalapeño chiles, stemmed and sliced into rings; 2 very loosely packed cups fresh cilantro leaves; 1 cup very loosely packed fresh mint leaves; 6 large cloves garlic, thinly sliced; 8 large fresh tomatillos, husked and cut into 1/4-inch-thick slices; 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving; Garnish: Sliced red onions and pickled jalapeño chile rings

January 26, 2012

In Mexico, slow-cooked meats like this are sometimes first wrapped in maguey leaves (from the maguey cactus), which are not available here. In this recipe, the rabbit is braised in aluminum foil with the fresh green aromatics of cilantro and mint, the earthiness of garlic, the tartness of tomatillos, and the heat of jalapeños. The recipe also works well with chicken thighs. Buy the same amount as rabbit and cook as directed here, but remove the skin from the thighs and check sooner for doneness, as they might finish in less time.

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