I love the flavor of a good green or Tomatillo enchilada sauce. The tomatillos and chilli peppers complement one another so well, it’s hard to choose which I like more.
A staple in most Mexican dishes is what makes up this delicious mix: roasted tomatoes with their sweet yet tangy taste; hot chillies that add some spice but not too much for your mouth to burn from them before tasting anything else on board – trust me when we say these ingredients will make any meal feel complete (even if they aren’t).
The most interesting thing about these tomatoes is that they have an unusual taste. Their green coloration, outer layer of papery skin you must peel away before enjoying this fruit’s goodness, but don’t worry. It won’t be as bad once your lips meet with its juicy contents inside-you’ll find out soon enough how different they really are from anything else on the market today.
You may think that tomatoes are these wimpy things, but you should try papaya tomato salad. It has the same look and feel as your favourite summer fruit—only with much more flavor.
I can’t remember the last time that I had a homemade sauce. It just doesn’t compare to the one made by your mom, does it? Or maybe you have some family’s recipe for something really special and unique in mind but want us all on board before getting started so there are no major snags down the line because let’s face it-going into business together isn’t easy work.
But if this sounds perfect then certainly let’s get going right away with these goodies from scratch today while they’re still hot off ovens – who knows how long its been since someone added their own personal touch to this.
SETTING THE HEAT FACTOR TO BALANCE
You can add some heat to your dish with the addition of serrano’s, habaneros or even jalapenos. If you like it milder just omit these and replace them for poblanos which are also outstanding peppers in their own right while roasting.
This green enchilada sauce recipe is the perfect replacement for red, classic sauces. With its fresh flavors and color change with every spoonful it’s sure to be a hit at your next dinner party.
I’ve been on a roll with the one-pot dishes lately. This latest creation is called an enchilada casserole and it’s amazing. You can check out my red sauce recipe if you want; we don’t usually get picky about what kind of green or red dish people like as long as they’re eating their vegetables, so let me know how yours came out when I see them at family dinner next week.
HOW TO PREPARE GREEN ENCHILADA SAUCE Recipe
The smell of roasted tomatillos is something to behold. This simple dish can be made in less than one hour, but it takes careful attention and precise timing when preparing them for the oven so they don’t get mushy or burnt at your favorite Mexican joint. Heat up your trusty ol’ 350-degree F thermostat during this process – just make sure you have an oiled pan ready with each half peeled then rinsed onto its own separate baking sheet before lying flat side up.
Slice all of the peppers in half lengthwise and set them onto a baking sheet. You might need more than one because it is difficult to fit everything on at once. When you are done with this part for now though, slip off any Innards left over from inside your poblano pepper before placing these too.
After 30 minutes of baking, remove the garlic from heat and let everything cool a bit. You can also broil them but don’t set them too close to the heat source because it will burn before your eyes in an instant.
Toss the peppers in a food processor with tomatillos, garlic and cilantro. Process to combine ingredients before adding chili powder or salt & pepper as needed for taste preference.
Next, pour the enchilada Verde sauce into a pan or pot and simmer for 5 minutes. This will let all of its flavors develop before serving so that your guests can enjoy an authentic tasting meal from Mexico without any trouble at home.
ENCHILADA SAUCE TIPS
- The best enchilada sauce recipes are always made from scratch because it’s the only way to ensure you are getting the most nutritional value.
- The next best thing to homemade enchilada sauce is a brand that doesn’t have any additives. If you’re going to buy your enchilada sauce, make sure you read the label and find one with as few ingredients as possible.
- Typically, you can find green enchilada sauce in a 12oz. jar at most grocery stores. Check your Mexican section for more options and taste tests. Or let us know if we missed out on any good ones and we will test them out for you.
GREEN ENCHILADA SAUCE Recipe
- 1 pound tomatillos
- 3 to 4 cloves garlic
- 2 jalapeno peppers
- 1 or 2 poblano peppers
- 2 Serrano peppers
- 2 tbsp chopped cilantro
- 1 tbsp cumin
- 1 tbsp spicy chili
- 1 tbsp Salt and pepper or to taste
- 2 cup chicken broth
- 1 tbsp lemon juice
- Preheat the oven to 350°F/180°C.
- Remove the outer leaves from the tomatillos and rinse them clean. Cut each half in half again and set the skin-side up halves onto slightly oiled baking sheet.
- Slice the peppers in half lengthwise and arrange them on a baking sheet. You may need more than one pan. Before placing the poblano peppers, take out the insides.
- In a saucepan, combine the Portobello mushrooms, tomatoes, onion, and garlic over medium-high heat. Bring to a simmer and cook for 10 minutes. Remove from heat and let everything cool down somewhat.
- If you'd like, peel the peppers before adding them to a food processor with tomatillos. After removing the garlic from its skin, it goes into the food processor.
- Add the cilantro, cumin, chili powder, and salt and pepper to taste.
- Add the food processor or blender to a large mixing bowl. -> Place all of the ingredients in a mixing container and process them together.
- In a blender, combine the marinade ingredients and blend until smooth. Season with salt to taste. Add chicken stock and lime juice and pulse until homogeneous.
- Add the green enchilada sauce to a pan or pot and simmer for 5-10 minutes, or until the flavors have had time to meld.