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1
Prepare salsa by combining tomatoes, tomatillos, garlic, mint, parsley, and fennel.
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2
Season, to taste, with salt and pepper and set aside.
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3
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
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4
Slice tomatillos in half, lengthwise and remove stem end and core.
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5
Scoop out and discard the seeds, leaving as much pulp as possible.
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6
Place tomatillos, cut side up on baking sheet.
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7
Combine garlic and oil and spoon over the tomatoes, then season with salt and pepper.
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8
Roast for about 20 to 25 minutes.
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9
Remove from the oven to let cool.
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10
Cut tomatillos in halves.
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11
While the tomatillos are roasting, remove casings from chorizo and brown in a fry pan over medium heat.
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12
While the meat is browning, heat the canola oil in a deep-fryer to 375 degrees F. Lay the tortillas out on a utility platter.
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13
Remove the browned sausage meat from heat, drain any extra fat from the pan, then add brie and let the cheese melt into the meat.
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14
Stir in the roasted tomatillos, yogurt and green onions.
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15
Spoon the meat/cheese mixture evenly into each of the tortillas.
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16
Roll them closed and secure with toothpicks.
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17
Deep-fry until golden brown and drain on paper toweling.
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18
Remove toothpicks before serving.
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19
Serve with tomatillo mint salsa.
