
I checked my favorite recipe site, Allrecipes. There were a handful of recipes that had 4 1/2 stars. I used 2 of them as a jumping off platform. This one and this one.

Both recipes said to husk the tomatillos but didn't tell me if i should cut them up before putting them in the pot. Thank God for youtube. I already had the whole tomatillos in the pot ready to cook, but that didn't feel right. So I watched this video and saw that she chopped the tomatillos. And she added lime, too! Ok, I was good to go.
I realized i forgot to buy garlic. Shoot. Oh well, the stuff in the jar and some garlic powder would have to do.



1st taste was tangy! Very tangy. Too tangy? It's good, but is the tang too overwhelming? hum...




Tomatillo Sauce
Ingredients I chose to use:
1 1/2 pounds tomatillos, husked and chopped
2 scallions, chopped
2 jalapenos, seeded and chopped
2 (ish) cups of chicken stock
1/2(ish) teaspoon cumin
1/2(ish) teaspoon dried Mexican oregano
juice from 2 limes
1 heaping spoon of minced garlic from a jar
1/2(ish) teaspoon garlic powder
handful of cilantro, probably 1/2 cup or more
1tsp(ish) salt
Put everything in a stock pot or dutch oven and bring to a boil then simmer for 15 minutes.
Put everything in a blender (perhaps do it in batches) and puree for a minute or 2 till no chunks remain.
PS: totally nonfat if you use nofat chicken stock or water.
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I'll definitely make this again but what I might do differently:
-use fresh garlic
-use fresh oregano
-blend in batches instead of doing it all at once so as to avoid blender blowout
-use less salt when using chicken stock
a couple notes about the enchiladas:
I used homemade (but store bought) corn tortillas for the enchiladas. After I poured the salsa over the enchiladas, they sat for about an hour before I baked them because I waited till i knew that Jimmy was on his way home before I put them in the oven. So the sauce soaked into the tortillas. Also sprinkled them with cheese.
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