Source: La Olla Restaurant & Bar, Oaxaca, Mexico - Bon Appetit, May 2003
You can use more or less sugar, depending on the acidity of the tomatillos.
2 cups water
1 1/4 pounds tomatillos, husked, rinsed
1 jalapeno chile, stemmed, halved, seeded
1/3 cup (packed) fresh cilantro
3 garlic cloves
2 tablespoons olive oil
1/2 large white onion, sliced
3/4 cup low-salt chicken broth
3/4 teaspoon (about) granulated sugar
1 1/2 pounds queso Oaxaca, cut into 6 portions
Warm corn tortillas
Bring 2 cups water to boil in heavy medium saucepan over medium-high heat. Add tomatillos and jalapeno chile and cook until tomatillos are tender, about 7 minutes. Using slotted spoon, transfer tomatillos and chile to blender. Add 1/2 cup cooking liquid, cilantro and garlic. Puree until sauce is almost smooth.
Heat oil in heavy large skillet over high heat. Add onion and saute.