Now, let’s dive into the world of tomatillos with a recipe that’s bound to become your new favorite. This tomatillo enchilada sauce is not just any sauce; it’s a vibrant, tangy, and slightly spicy concoction that will elevate your enchiladas from good to unforgettable.
Why This Recipe Works
- The combination of tomatillos and green chilies offers a perfect balance of tanginess and heat.
- Roasting the tomatillos and garlic deepens the flavors, adding a smoky dimension to the sauce.
- It’s versatile enough to pair with any protein or vegetable, making it a staple in your cooking repertoire.
Ingredients
- 1 lb tomatillos, husked and rinsed
- 2 garlic cloves, unpeeled
- 1 medium onion, quartered
- 1-2 jalapeños, stemmed and seeded
- 1/2 cup cilantro leaves
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken or vegetable broth
Equipment Needed
- Baking sheet
- Blender or food processor
- Medium saucepan
Instructions
Step 1: Roast the Vegetables
Preheat your oven to 400°F. Arrange the tomatillos, garlic, onion, and jalapeños on a baking sheet. Roast for 20-25 minutes, until the tomatillos are soft and slightly charred. Let them cool slightly before peeling the garlic.
Step 2: Blend the Ingredients
Transfer the roasted vegetables to a blender or food processor. Add the cilantro, cumin, salt, and pepper. Blend until smooth. For a thinner sauce, add a bit of broth during blending.
Step 3: Simmer the Sauce
Pour the blended mixture into a medium saucepan. Add the remaining broth and bring to a simmer over medium heat. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
Step 4: Adjust Seasonings
Taste the sauce and adjust the seasonings as needed. If you prefer more heat, add a pinch of cayenne pepper or more jalapeños.
Step 5: Serve or Store
Use the sauce immediately over your favorite enchiladas, or let it cool and store in an airtight container in the fridge for up to a week.
Tips and Tricks
For an even smokier flavor, try charring the tomatillos and jalapeños on a grill before blending. If you’re short on time, you can skip the roasting step and use canned tomatillos, but the flavor won’t be as deep. To make the sauce creamier, blend in a quarter cup of sour cream or Greek yogurt after simmering.
Recipe Variations
- Add a teaspoon of smoked paprika for a deeper smoky flavor.
- For a creamier version, blend in avocado after simmering.
- Substitute the jalapeños with serrano peppers for extra heat.
- Add a splash of lime juice for an extra tangy kick.
Frequently Asked Questions
Can I freeze this sauce?
Absolutely! This sauce freezes beautifully. Just let it cool completely, then transfer it to a freezer-safe container. It’ll keep for up to 3 months. Thaw in the fridge overnight before using.
Is this sauce spicy?
The heat level can be adjusted to your liking. The recipe as written has a mild to medium heat. For more spice, leave the seeds in the jalapeños or add more peppers.
Can I use this sauce for other dishes?
Definitely! This sauce is versatile. Try it as a marinade for chicken, a base for green chili, or even as a dressing for salads.
Summary
This tomatillo enchilada sauce is a game-changer, offering a perfect blend of tangy, spicy, and smoky flavors. Easy to make and incredibly versatile, it’s sure to become a staple in your kitchen.