My family loves ‘Taco Tuesday’. We use this term loosely around here and it’s safe to assume it just means it’s anything Mexican food night! One of our favorite dishes is Verde Enchiladas. For years I would throw a can of green enchilada sauce into the grocery cart and call it good.
In the recent year, I’ve been really challenging myself to look closer into labels and ingredients. Then comparing those to recipes and asking myself what it would take to make the same product at home. My mind has been blown. So much simpler, so much easier, so much healthier. And oh so much more rewarding.
Off to the store I went with a list of ingredients I collected from a variety of different recipes. First on the list was a tomatillo. First item on my agenda when I entered the produce department was to seek out the produce guy and quietly ask “excuse me, I’m looking for a tomatillo?” He happily took me over to the green section of the department by peppers, cucumbers and lettuce. Nestled in there were these little foreign looking objects that look like they are covered in… paper leaves?
I needed between a pound and a pound and a half. After a few times making this, I know 14-16 will get the job done. Off they go into my basket. Luckily these guys are nestled by the peppers, so I pick a peck of peppers…just mostly the mild ones. I’m a bit of a wimp when it comes to heat in my food, so I stick to the mild peppers. You can make this as mild or as spicy as you like. I like the flavors of Anaheim, poblano and pick smaller jalapeno and Serrano peppers. Then I find a nice bunch of organic cilantro if my plant at home isn’t cooperating. (Ok, still working on that green thumb of mine). The rest, I usually have in good supply at home: garlic, cumin and chicken stock.
Now your back at home and ready to start making your sauce!
Peel away all the husks and you’re left with a little sticky green looking tomato! Wash those up and chop them in half.
Remove stem and innards of remaining peppers. Play around with a variety of peppers according to what’s in season and your heat level preference. I’m pretty low on the heat level scale, so I gravitate to the milder peppers, but if you like heat go for the peppers with heat. Just don’t invite me for dinner!
Place all the peppers and tomatillos on a oiled baking sheet. Toss in your peeled garlic. (I like to give my garlic a good crack with the flat edge of my knife to start to release it’s awesome aroma).
Roast for 20-30 minutes until skin is wrinkled and slightly charred. An alternate is to broil them on low for the last 10 minutes. Remove and cool.
Now you’re ready to make this an official sauce! Place contents of baking pan into a blender, Vitamix or food processor. Add 1/4 cup cilantro and 1/2 TBSP cumin. Add 1/2 – 2 cups chicken stock. Blend until smooth.
This goes great in a pan of chicken or pork enchiladas. Keep following me and watch out for an upcoming post (my Recipe/menu Monday) for a quick and easy weekday version of Skillet Enchiladas with Verde Enchilada Sauce!
Verde Enchilada SaucePrint Recipe
- 1 1/2 pound tomatillos
- 1-2 anaheim or poblano peppers (both fairly mild)
- 1-2 jalapeno peppers (medium to hot, depending on age. If you like heat, look for more reddish peppers and white lines)
- 1-2 Serrano peppers (medium to hot)
- 3-4 garlic cloves
- 1/4 cup cilantro, chopped
- 1/2 TBSP cumin
- 2 Cups Chicken Stock
Preheat oven to 350°.
Remove husks from tomatillos. Rinse and cut in half.
Cut and remove stems and innards of all other peppers.
Place tomatillos and peppers on baking sheet skin side up. Drizzle sheet with oil.
Peel garlic and add to baking sheet.
Roast for 20-30 minutes until skin is wrinkled and slightly charred. An alternate is to broil them on low for the last 10 minutes.
Remove and let cool.
Add peppers and garlic to food processor, blender or Vitamix.
Add cilantro, cumin and chicken stock. Add salt and pepper according to taste based on how salted your stock is.
Blend until well mixed.