Thursday, April 26, 2012
Green Enchilada Sauce
This is from Our Best Bites. It's a cafe rio copy cat. No idea why the instructions are so lengthy and time consuming. I washed all the produce gave them all a rough chop. Through everything into a stock pot. Turned it to simmer. Went and watched some Hulu for an hour, came back and ran my stick blender until smoothe. Or pour it all into a regular blender and make it smoothe. Then I wanted it a touch thicker so I boiled it on high for 5-10 min and poof Done! No MSG no extra calories just straight up veggies and flavor! Yum! 2-3 Tbsp. extra-virgin olive oil 1 large onion, minced 5-6 cloves garlic, minced or pressed 2 green peppers, chopped 1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.) 1 1/2 lb. tomatillos, husked and quartered or halved 1/2 bunch cilantro, coarsely chopped 1 1/2 tsp. Kosher salt 1/4 tsp. black pepper 1 1/2 tsp. cumin 4 c. chicken broth 2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.) In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant. While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable. Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day. Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.