Green Enchilada Sauce

Green Enchilada Sauce Recipe from Mexico - Water, Peppers, Lime, Cilantro, and More

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Green enchilada sauce is a flavorful and versatile sauce that can be used in a variety of dishes, from enchiladas to tacos to soups. This sauce is made with fresh tomatillos, peppers, herbs, and spices, giving it a bright and tangy flavor that pairs well with a variety of ingredients.

History

Green enchilada sauce has its origins in Mexican cuisine, where it is commonly used in dishes like enchiladas verdes. The sauce is typically made with tomatillos, a type of green tomato, along with peppers, herbs, and spices. The sauce is known for its vibrant green color and tangy flavor, which adds a delicious kick to any dish.

Ingredients

1 lb (454 g) fresh green tomatillos
1 cup water
4 serrano or jalapeño peppers
1 lime
1 bunch fresh cilantro
1 bunch fresh parsley
1 tbsp vegetable oil
1 cup white vinegar
1 clove garlic
1 medium yellow or white spanish onion, peeled
cinnamon
nutmeg
sugar
1 tsp salt
1 tsp pepper

How to prepare

Prepare the green sauce by peeling the tomatillos, washing them, and soaking them in cold water for 10 minutes.
Add water to a blender and puree the tomatillos at high speed until they become liquid.
Add whole peppers, a handful of cilantro and parsley to taste, the juice of one lime, oil, vinegar, garlic, and onion to the blender.
Blend at high speed until the liquid is homogeneous with suspended tomatillo seeds.
Add a small pinch of cinnamon, nutmeg, sugar, salt, and pepper.
Adjust the seasoning to taste, aiming for a slightly sweet, citrusy, and preferably spicy flavor.
Simmer the sauce, covered, in a deep pan over low heat for 40 minutes.

Variations

For a smokier flavor, roast the tomatillos and peppers before blending them into the sauce. You can also add avocado or roasted garlic for a creamy twist.

Cooking Tips & Tricks

When making green enchilada sauce, be sure to peel the tomatillos before blending them to remove the papery husk. Additionally, adjust the amount of peppers to suit your spice preference - serrano peppers are hotter than jalapeños, so use them sparingly if you prefer a milder sauce. Finally, be sure to simmer the sauce slowly to allow the flavors to meld together and develop a rich, complex taste.

Serving Suggestions

Serve this green enchilada sauce over enchiladas, tacos, or grilled meats for a burst of fresh flavor. It also makes a delicious dipping sauce for chips or vegetables.

Cooking Techniques

Blending the tomatillos and peppers at high speed creates a smooth and creamy sauce, while simmering it slowly allows the flavors to develop and intensify.

Ingredient Substitutions

If you can't find fresh tomatillos, you can use canned tomatillos instead. You can also substitute jalapeños for serrano peppers for a milder sauce.

Make Ahead Tips

This sauce can be made ahead of time and stored in the refrigerator for up to a week. Simply reheat it before serving.

Presentation Ideas

Garnish the sauce with fresh cilantro leaves or a drizzle of crema for a beautiful presentation.

Pairing Recommendations

This sauce pairs well with dishes like chicken enchiladas, shrimp tacos, or grilled vegetables.

Storage and Reheating Instructions

Store any leftover sauce in an airtight container in the refrigerator for up to a week. Reheat it gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories per serving: 100

Carbohydrates

Carbohydrates: 12g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 2g per serving

Vitamins and minerals

Vitamins and Minerals: This sauce is rich in vitamin C, vitamin K, and potassium, thanks to the tomatillos and fresh herbs.

Alergens

Allergens: This recipe contains no common allergens, but be sure to check for any specific allergies to ingredients like peppers or garlic.

Summary

This green enchilada sauce is a low-calorie, nutrient-rich sauce that adds flavor and depth to a variety of dishes.

Summary

Green enchilada sauce is a versatile and flavorful sauce that adds a fresh and tangy kick to a variety of dishes. With its bright green color and zesty flavor, this sauce is sure to become a staple in your kitchen.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was known in our neighborhood for her delicious Mexican dishes, and that day, she decided to teach me her secret recipe for Green Enchilada Sauce.

As soon as I walked into her kitchen, I was greeted by the intoxicating aroma of roasted peppers and garlic. Maria was standing at the stove, stirring a pot of bubbling green sauce with a wooden spoon. Her eyes sparkled with excitement as she beckoned me over to join her.

"Today, mi amiga, I will teach you how to make my famous Green Enchilada Sauce," Maria exclaimed, her hands flying around the kitchen with practiced ease.

I watched in awe as Maria added a handful of fresh tomatillos, roasted green chilies, cilantro, and a dash of cumin to the pot. The sauce simmered gently, filling the kitchen with a tantalizing scent that made my mouth water.

As we waited for the sauce to thicken, Maria shared with me the story behind this recipe. She had learned it from her own grandmother, who had passed it down through generations of their family. Maria had tweaked the recipe over the years, adding her own special touch to make it truly unique.

Finally, after what seemed like an eternity, the sauce was ready. Maria poured it into a glass jar and handed it to me with a proud smile.

"Try it, mi amiga. I promise you'll love it," she said.

I dipped a spoon into the sauce and took a hesitant bite. The flavors exploded on my tongue, a perfect balance of tangy tomatillos, spicy chilies, and fragrant cilantro. It was unlike anything I had ever tasted before.

From that day on, I was hooked. I begged Maria to teach me her Green Enchilada Sauce recipe, and she graciously agreed. We spent hours in her kitchen, chopping, roasting, and blending ingredients until we had perfected the sauce to our liking.

Over the years, I have made this Green Enchilada Sauce countless times, each batch reminding me of that fateful day in Maria's kitchen. I have shared the recipe with friends and family, who have all marveled at its rich, complex flavors.

One of my favorite memories involving this sauce was at a family gathering. I had prepared a huge tray of enchiladas smothered in my Green Enchilada Sauce, and everyone devoured them within minutes.

My grandchildren, who were picky eaters, even asked for seconds. They couldn't get enough of the tangy, spicy sauce that coated the tender chicken and melted cheese.

As I sat back and watched my loved ones enjoy my cooking, I felt a sense of pride and satisfaction. This recipe, passed down to me by Maria, had brought joy and warmth to my family, just as it had to hers.

To this day, I continue to make my Green Enchilada Sauce, always thinking of Maria and the day she shared her secret with me. It is a recipe that holds a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And for that, I am forever grateful.